Cobb Potato Salad

Cobb Potato SaladRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Transform a Cobb salad into a potato salad by adding avocado, blue cheese, bacon, tomato and lettuce to boiled red potatoes.



Makes 6 to 8 servings
Total time: 2 Hours, 35 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours, 35 Minutes


1 pound baby red potatoes, quartered
1/3 cup sliced green onions
1 (11.5-oz.) bottle refrigerated blue cheese vinaigrette, divided
2 large avocados
1 tablespoon fresh lemon juice
6 cups shredded romaine lettuce
1 pt. grape tomatoes, halved
1 cup (4 oz.) shredded white Cheddar cheese
2 ounces blue cheese, crumbled
6 cooked bacon slices, crumbled


1. Cook potatoes in boiling salted water to cover 15 to 20 minutes or until tender; drain. Toss potatoes with green onions and 1/3 cup vinaigrette; season with salt and pepper to taste. Cover and chill 2 to 24 hours.

2. Peel and chop avocados; toss with lemon juice. Toss lettuce with avocado mixture, tomatoes, and next 2 ingredients. Arrange lettuce mixture on a large serving platter; top with potato mixture, and sprinkle with bacon. Serve with remaining vinaigrette.

Note: We tested with Marie's Blue Cheese Vinaigrette.