Peel potatoes and cut in 1-inch pieces. Put into a large saucepan with cold water to cover. Bring to a boil over high heat. Reduce heat and simmer 12 minutes or until firm-tender. Drain and let cool slightly.
Meanwhile cook bacon in a skillet or microwave until crisp. Cool, then cut in 1⁄2-inch pieces. (Wrap and refrigerate at this point if making ahead.)
Whisk Dressing ingredients in a large bowl until well blended. Add warm potatoes, celery, red onion and sweet gherkins and mix gently. Let cool. (Cover and refrigerate at this point if making ahead.)
To serve: Line a serving platter with romaine lettuce. Top with potato salad. Sprinkle with bacon and tomato halves.
Calories 289 Fat 16g Saturated fat 0 Cholesterol 17mg
Sodium 611mg Carbohydrate 31g Fiber 0
This recipe has been added to the following public cookbooks:
HAYLEE'S EVERYTHING COOKBOOK,
Franklyn Cookbook,
Potato Salad Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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