Mega Chopped Salad with Shrimp and Roasted Potatoes | Idaho Potato Commission

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