Dinner Salad with Potatoes

I learned to make this salad from my children's grandmother, who grew up in the Balkans. She liked to use endive for salad greens. Here I've used romaine lettuce. Dressed with oil and lemon juice it needs no other salad dressing.

Into a small bowl put:

3 cups of still-warm cooked potatoes,  peeled and sliced or diced.
1/2 cup diced onion
Juice of one lemon
Salt and pepper to taste
Drizzle olive oil over all

Mix gently, then set in refrigerator to cool and to marinate
for an hour or more.

Begin with a bed of salad greens. Mound the potatoes at the center.
Add cheese (I used sharp cheddar and swiss) and tomatoes. Garnish
with bell pepper slices and red onion slices. Voila!

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #89 in the Baker's Dozen Challenge Countdown.