Mega Chopped Salad with Shrimp and Roasted Potatoes

Ingredients:

• 3 small Idaho® potatoes, cut into 1-1/2-inch pieces
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper
• 4 slices smoked bacon, cut crosswise into ½-inch pieces
• ¾ pound peeled and deveined 31-35 count shrimp
• 1 large head Romaine lettuce, chopped
• 1 avocado, sliced
• 4 hard boiled eggs, quartered
• 4 radishes, thinly sliced
• 1-1/2 cups grape tomatoes, halved
• 1 cup cannellini beans, rinsed and drained
• 1 cup chopped green beans, steamed
• 1/3 cup pitted olives

• 6 tablespoons buttermilk
• 2 tablespoons Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon prepared basil pesto
• 2 teaspoons finely chopped fresh parsley
• 1 teaspoon finely chopped fresh dill
• 1/2 teaspoon minced garlic
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon paprika

Directions:

1. Preheat oven to 425°F. Place potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 to 45 minutes or until potatoes deep golden brown and tender, stirring occasionally.
2. Meanwhile, place bacon in large skillet over medium heat. Cook 6 to 8 minutes or until crisp, stirring frequently. Using slotted spoon, transfer bacon to paper towel-lined plate. Return skillet with bacon drippings to stove over medium heat. Add shrimp and cook 4 to 6 minutes or until shrimp are cooked through. Transfer shrimp to medium bowl.
3. Make the Dressing: In small bowl, whisk together buttermilk, yogurt, mayonnaise, pesto, parsley, dill, garlic, Worcestershire sauce and paprika.
4. Arrange lettuce on large platter. Top with avocado, eggs, radishes, tomatoes, cannellini beans, green beans, olives, bacon and shrimp. Serve with dressing.