Caesar Potato Salad

Wash and dice the potatoes, then boil them in salted water until tender but still firm.

While the potatoes are cooking, prepare the dressing by mixing the mayonnaise, Dijon mustard, garlic, mashed anchovy, Parmesan cheese, lemon juice, salt, and pepper.

To make the crumble, blend the toast bread with hazelnuts into a coarse mixture.

In a skillet over medium heat, melt the butter and toast the hazelnut-bread mixture until golden and crunchy.

Once the potatoes are done, drain and let them cool slightly. Mix them gently with the prepared dressing.

Serve the salad topped with the hazelnut crumble (it's recommended not to mix the crumble into the salad to avoid it drying out).

This dish can be served warm or cold, and it stores well in the fridge.