The Undecided Salad

• 6 medium red potatos, boiled in salted water until tender, peeled and sliced
• 1 DRESSING FOR POTATOS
• 2 tbsp olive oil
• 4 tbsp seasoned rice wine vinegar
• 2 tbsp mayonnaise
• 1/4 tsp black pepper and salt to taste
• 6 hard boiled eggs, sliced
• 1 FOR GREEN SALAD
• 8 cup mixed torn salad greens
• 1 carrot, very thin sliced
• 3 stalks of celery, sliced
• 1 cucumber, sliced
• 1 small red onion, sliced
• 3 sliced white mushrooms
• 1 pints cherry tomatos, cut if large, left whole if you use grape or small tomatoes
• 1 FOR GARNISH/TOPPING
• 12 slice of bacon, cooked crisp and cut up
• 18 black olives

1. This salad makes 6 individual servings.
2. In a large bowl combine potato salad dressing ingredients and whisk well.
3. Add warm sliced potatos and very gently make sure each slice has some dressing coating it.
4. Cover and marinate until ready to plate.
5. For the green salad, combine salad greens with all vegetables and toss together.
6. TO SERVE
7. Arrange potato slices around the edge of each plate.
8. Mound the tossed salad in the center, add equal amounts of sliced egg to each salad.
9. Then divide bacon and olives evenly on salad.
10. Serve with a few different salad dressings to please everyone!
11. This can also be made on a large platter.

red potatos, olive oil, rice wine vinegar, mayonnaise, black pepper, eggs, green salad, salad greens, carrot, stalks of celery, cucumber, red onion, white mushrooms, cherry tomatos, bacon, black olives

Taken from cookpad.com/us/recipes/349982-the-undecided-salad (may not work)