Yield: 8-10 Servings
3 lbs Yukon gold potatoes
¾ teaspoon kosher salt
1 – 16 ounce bottle of olive oil and vinegar dressing – divided
8 cups mixed salad greens
2 large avocados
1 tablespoon fresh lemon juice
3 large tomatoes – seeded and diced
12 small green onions, medium chop
2 cups (8 ounces) shredded cheddar cheese
4 ounces crumbled blue cheese
6-8 slices of bacon – cooked crisp and crumbled
Freshly ground pepper, to taste
Cook potatoes in salted boiling water for approximately 30 minutes until tender. Drain and cool slightly. Peel and cut into cubes. Sprinkle potatoes evenly with ¾ teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside the remaining dressing. Cover the potato mixture; chill at least 2 hours or overnight.
Arrange salad greens evely on a large serving platter. Peel and chop avocados; toss with lemon juice.
Arrange potatoes, avocados, tomatoes, green onions, cheddar cheese, blue cheese and bacon. Sprinkle with fresh pepper. Serve with remaining dressing.
Source: Southern Living – 2003