1 medium head romaine lettuce, cut crosswisein 1/2-inch
1 pint cherry tomatoes, halved
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 for 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.)
Line a serving dish with romaine lettuce.
Top with potato salad. Sprinkle with
bacon and tomato halves.