Begin by placing the potatoes in a saucepan filled with enough water to cover them by approximately 2 inches. Bring the water to a rolling boil and cook the potatoes until they reach tenderness, typically between 15 to 20 minutes. Once cooked, drain the potatoes and allow them to cool for about 5 minutes. After cooling, peel the potatoes and cut them into bite-sized chunks. In a medium bowl, sprinkle the warm potatoes with vinegar and season with 1/2 teaspoon of salt.

In a separate large bowl, combine the mayonnaise, lemon juice, Dijon mustard, sugar, chopped anchovies, minced garlic, and an additional teaspoon of salt. Whisk the mixture until well blended. Add the prepared potatoes to the bowl and gently toss to ensure they are thoroughly coated with the dressing.

In a skillet over medium heat, heat the olive oil. Once heated, add the panko breadcrumbs and sauté until they turn golden brown, which should take about 3 minutes. Stir in the chopped parsley to combine.

Finally, transfer the potato mixture to a serving dish and generously sprinkle the toasted parsley breadcrumbs on top before serving. Enjoy this delightful Caesar-inspired potato salad as a refreshing side dish!