- Place the potatoes in a pot. Cover with water. Season with salt. Bring to a boil and simmer until the potatoes are tender. In a large pot of salted water, cook the potatoes until tender. Drain and plunge into ice water. Drain again. Cut into wedges. Set aside.
- Meanwhile, in a skillet over medium-high heat, cook the bacon until crisp. Drain on paper towels. Set aside.
- In a bowl, combine all the ingredients. Refrigerate until ready to serve.
- In a salad bowl, combine the potatoes, lettuce and tomato. Add the mayonnaise and toss gently. Adjust the seasoning. Sprinkle with the cheese and bacon.