Seaside Potato Salad

Summertime means the eating gets lighter...the shrimp are hopping and the feelings are high. It's the perfect time to go to a one entrée meal with a full compliment of protein. Throw a little shrimp in your salad and voilà! You'll need:

1/4 head              lettuce mixed with other items such as curly endive,
                          romaine, spinach and raddichio
1 lb.                 cooked shrimp pieces
2 lbs.                cooked diced red skin potatoes
1/2 cup               fresh grated parmesan cheese
2 ea.                 hardboiled eggs, chopped
1/2 ea.               cucumber, peeled and diced
1/4 ea.               red onion, sliced thin
2 cloves              crushed garlic
6 strips              cooked, chopped bacon
1/2 ea.               red pepper, diced
2 cups                olive oil
1 TB                  fresh chopped basil
1/2 cup               balsamic vinegar (or red wine vinegar)
1 cup                 diced provolone cheese

Mix all ingredients except the lettuce, eggs and parmesan cheese. If you've never tried balsamic vinegar before, now is the time. This wonderful ingredient really can make your salad special. Place the mixed greens on individual dinner plates and mound the potato salad on the greens and sprinkle with parmesan cheese.

The red skin potatoes and a nice color touch to your salad--don't peel the skins! This is great for a picnic, too, on the beach. Just don't let any sand get into it. And as always, a creative cook is a good cook.