10 thick bacon slices, cut into 1-inch pieces and cooked
4 ounces freshly grated Parmesan cheese, divided
1 (5-ounce) package gourmet salad greens
1/2 medium-size purple onion, sliced
How to Make It
Cook potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes.
Whisk together lemon juice and next 5 ingredients in a large bowl; whisk in oil in a slow, steady stream. Add potato; gently toss to coat. Spoon into center of individual serving plates; sprinkle evenly with bacon and half of grated cheese.
Arrange salad greens around potato salad, and top with onion slices and remaining cheese. Serve immediately.