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Taking its cue from the legendary salad created from leftovers in a late-night Hollywood kitchen, our potato-studded version is a star of its own. You can add chopped cooked chicken to turn this into a satisfying main dish.
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In the meantime, bring a small pot of water to a boil. Carefully lower the eggs into the water and simmer for 13 minutes. Transfer the eggs to a bowl of ice water. When the eggs have cooled, peel and dice them. Set aside.
While the potatoes are cooking, make the dressing. In a large bowl, whisk together the sour cream, mayonnaise, vinegar, mustard, Worcestershire, hot sauce, garlic, 1 1/2 teaspoons salt and pepper to taste. Add the still-warm potatoes to the bowl of dressing and toss. Set aside to cool completely, about 20 minutes.
Add the bacon strips to a large skillet and turn the heat to medium. Stir periodically and cook until browned and crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate.
When the potatoes are cool, gently stir in the eggs, bacon, avocado, tomatoes, scallions, blue cheese and shredded lettuce. Taste and add more salt and pepper if desired.
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Caramelized Onion, Mushroom and Bacon Quiche in a Pat-In-Pan Crust
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