Step 1

Cut the sweet and white potatoes into large dice (about 3/4 inch). Combine in a large saucepan with just enough water to cover. Bring to a slow boil, then lower the heat and simmer until done but still nice and firm.

Step 2

When the potatoes are done, drain them in a colander and rinse under cool running water until just warm. Combine in a mixing bowl with vinaigrette; season with salt and pepper.

Step 3

Line a large serving platter with the greens. Mound the potato mixture in the center.

Step 4

Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.