Caesar Potato Salad

Source: Hungry Monster

1 pound small red potatoes, cut into fourths (4 cups)
1 cup cut-up green beans
1/3 cup mayonnaise or salad dressing
1/3 cup Caesar dressing
1/4 teaspoon salt
3 slices bacon, crisply cooked and crumbled
2 hard-cooked eggs, chopped
Romaine leaves

Preparation: 
Place potatoes and beans in 2-quart saucepan; cover with water. Heat to boiling; reduce heat to medium. Cover and cook 7 to 8 minutes or until tender. Drain and rinse with cold water. Cover and refrigerate 30 minutes. Mix mayonnaise, Caesar dressing and salt in large bowl. Add potatoes, beans, bacon and eggs; stir gently. Serve immediately, or cover and refrigerate until serving time. Serve on romaine leaves.