Caesar Potato Salad

• 2 pounds gold potatoes, peeled and cut into 1/2-inch pieces
• 1 tablespoon kosher salt
• 3 tablespoons panko
• 1/2 teaspoon olive oil
• 2 tablespoons finely grated parmesan cheese
• 3/4 cup Caesar dressing (such as Primal Kitchen or Cardini’s)
• Thinly sliced scallions, optional
• Ground black pepper

1. Place the potatoes and salt in a large saucepan and fill with cold tap water to cover by 2 inches. 
2. Bring to a boil over high heat. 
3. Reduce the heat to medium and simmer until the potatoes are fork-tender, 12 to 14 minutes. 
4. Drain the potatoes, and let cool for 10 minutes.
5. While the potatoes cook, stir together the panko and oil in a small nonstick skillet until combined. 
6. Stir in the parmesan and cook over medium-low heat, stirring frequently, until golden and crisp, about 6 minutes. 
7. Transfer the panko mixture to a plate.
8. Stir together the cooked potatoes and Caesar dressing in a large bowl until evenly coated. 
9. Let stand until the dressing is slightly absorbed, about 5 minutes.
10. Sprinkle evenly with the toasted panko mixture and garnish with scallions and black pepper, if desired. 
11. Serve immediately, or refrigerate, covered, for about 1 hour before serving. 
12. If not serving immediately, wait to top with the panko until just before serving.
13. Refrigerate leftovers in an airtight container for up to 3 days. 
14. Stir before serving to redistribute the dressing.