“From Southern Living. This has a beautiful presentation! I sometimes scale the amounts way back to serve just me 🙂 Great lunch salad too! I love having the starchy carbs in there! I also use just plain old red potatoes for this a lot of the time. Also, I usually cube potatoes before boiling. Also, I very rarely peel them because I love all the nutrients in the peel! Since I don’t like raw tomatoes, I will leave them out. Sometimes I will sub sun-dried in their place! Prep-time does not include cooling time for potatoes, and cook time is assembly time.”
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
- 8-10
-
3
lbs yukon gold potatoes
-
3⁄4
teaspoon salt
-
1
(16 ounce) bottle 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, sliced
-
2
cups shredded sharp cheddar cheese
-
4
ounces crumbled blue cheese
-
6 -8
slices bacon, cooked and crumbled
-
fresh ground pepper
directions
- Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
- Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
- Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
- Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens, making two rows of each ingredient.
- Sprinkle with pepper. Serve with remaining dressing.
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