COOK potatoes in boiling water 10 min. or until tender; drain.
PLACE potatoes in large bowl. Add dressing and 1/2 cup of the cheese (or 1 Tbsp. of the cheese for trial recipe); toss to coat.
SPOON potato salad into lettuce-lined serving bowl . Top with remaining 1/2 cup cheese (or remaining 1 Tbsp. cheese for trial recipe), the bacon and croutons.