Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
20 Mins
Total Time
2 Hours 35 Mins
Yield
Makes 6 to 8 servings

Transform a Cobb salad into a potato salad by adding avocado, blue cheese, bacon, tomato and lettuce to boiled red potatoes.

 

How to Make It

Step 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.

Step 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.

Step 3

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

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