Cobb Potato Salad

Total time : 2 hours  30 minutes  ... Makes 8 servings

1 ..................pound baby red potatoes, quartered 
1/3............... cup sliced green onions
1 .................(11.5-oz.) bottle refrigerated blue cheese vinaigrette, divided
2.................. large avocados
1 ..................tablespoon fresh lemon juice
6 ..................cups shredded romaine lettuce
1................... pt. grape tomatoes, halved
1................... cup (4 oz.) shredded white Cheddar cheese 
2................... ounces blue cheese, crumbled
6 ..................cooked bacon slices, crumbled

1)          Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain. Toss potatoes with green onions and 1/3 cup vinaigrette; season with salt and pepper to taste. Cover and chill 2 to 24 hours.
2)          Peel and chop avocados; toss with lemon juice. Toss lettuce with avocado mixture, tomatoes, and next 2 ingredients. Arrange lettuce mixture on a large serving platter; top with potato mixture, and sprinkle with bacon. Serve with remaining vinaigrette.
Note : I  use  Marie's Blue Cheese Vinaigrette

Transform a Cobb salad into a potato salad by adding avocado, blue cheese, bacon, tomato and lettuce to boiled red potatoes.