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Recipe by Southern Living May 1997

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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes in a Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes.

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  • 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.

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