Instructions: Cook potatoes in salted water until they are just tender. Drain immediately and transfer to a large bowl. Sprinkle with the vinegar and lime juice, and let cool to room temp. Just before serving, pour 1 cup of the Caesars dressing over potatoes. Add 1/3 cup of the scallions, salt and pepper to taste and toss gently. Transfer the potatoes to a large serving platter and arrange tomatoes around the edge. Drizzle the tomatoes with the remaining dressing and scatter remaining scallions over all. This recipe serves 6-8, and scales up proportionatly.

PS: I added some sliced red radishes and some fresh-grated Romano cheese when I made this salad...and lined the platter with crisp, cleaned Romaine lettuce, and then topped with the potatoes salad and tomatoes.

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