This combination of two timeless salads (Caesar and potato) is made possible by Marzetti's Simply Creamy Caesar Dressing.
Add potatoes to a medium-sized pot and cover with 1 inch of water. Salt generously, then bring to a boil over high heat. Cook until the potatoes are just tender, about 10 minutes.
Drain the cooked potatoes and slice them in half lengthwise when they are cool enough to handle. Return halved potatoes to medium-sized pot, then toss with the remaining 2 tablespoons olive oil and season with salt and pepper. Add the bread to the grill and cook until toasted and browned, about 4 minutes total, flipping halfway through cooking. Remove from the heat.
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