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Cobb Potato Salad

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 20 mins
Total time 2 hrs, 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. 

Ingredients

  • 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

How to Make It

  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.

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