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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Cobb Potato Salad

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

 

Southern Living SEPTEMBER 2011

  • Yield: Makes 6 to 8 servings
  • Hands-on: 20 Minutes
  • Total: 2 Hours, 35 Minutes

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

Preparation

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.

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Cobb Potato Salad Recipe

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