Ham and cheese potato salad

2 pounds small red new potatoes, well scrubbed
3 cups cubed cooked ham
2 cups coarsely shredded Swiss cheese
1/2 cup sun-dried tomatoes packed in oil, drained, and cut into small strips
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 small head Romaine lettuce, washed and dried
Extra sprigs of parsley, for garnish
Tangy Shallot Dressing

Wash all vegetables with Fit before using. Slice the potatoes into thin slices-about 1/4" thickness. (Leave peel on.) Place in a steamer and steam for 8 minutes or just until fork tender. Remove potatoes to a side dish and lightly toss with 1/2 cup of the Tangy Shallot Dressing. Allow to sit for 30 minutes.
In a large bowl, gently toss together the potatoes, ham, cheese, tomatoes, onions, parsley, and dill. Toss the remaining dressing into the salad. Taste and correct the seasonings. At serving time: Coarsely shred the romaine. Make a bed of the lettuce on a platter and spoon the ham salad over the top. Garnish with parsley sprigs. Serve at room temperature or chilled.