Sometimes it’s fun to give a classic recipe a fresh twist, and that’s exactly what I did with my go-to potato salad. With just a few simple ingredient swaps (and by preparing the potatoes 24 hours in advance), I turned this dish into a resistant starch recipe that’s both delicious and blood-sugar friendly.
This Cobb Potato Salad brings together all the textures and flavors you love from a traditional Cobb: crispy bacon, creamy dressing, tender potatoes, and a medley of vibrant toppings, reimagined in potato salad form. It’s hearty, colorful, and perfect for picnics, potlucks, or an easy weeknight side.
Let’s get cooking!
Ingredients
2 lb. baby red potatoes
Parmesan or Caesar salad dressing
1/2 red onion, sliced
1/3 cup green onions
1 Tbsp. lemon juice
Salt and pepper to taste
2 large avocados, cubed
1 pint grape or cherry tomatoes, halved
1 cup white cheddar
6 bacon slices, cooked
2 hard-boiled eggs
1/4 cup feta or blue cheese, crumbled
Chicken or turkey, cooked and cubed
Fresh parsley, chopped
Instructions
Cook the potatoes 24 hours ahead of when they are needed. Store in the refrigerator overnight to make them resistant starch.
On the day of preparation, remove the potatoes from the refrigerator and cut them into halves or quarters.
Toss the dressing with the cooked potatoes. I used the Olive Garden brand Parmesan Ranch salad dressing, but a a creamy ranch or a different brand would work as well.
Add the red onions and green onions. Toss. Place in the refrigerator to chill for at least an hour.
Remove the salad from the refrigerator. Add the lemon juice, salt and pepper. Stir.
Fold in the cubed avocados, tomatoes, white cheddar cheese, crumbled bacon, and feta or blue cheese and cubed chicken or turkey.
Alternatively, you could spread the salad on a platter and arrange the ingredients around it for a pretty presentation. Garnish with chopped fresh parsley.
If you like this recipe, you may also like the following recipes:
Starch Resistant Asparagus Pasta Salad
Cobb Potato Salad
Equipment
- 1 baking sheet or pot for cooking the potatoes
- 1 knife
- 1 storage container
- 1 cutting board
- 1 large bowl or platter
- 1 Large spoon
Ingredients
- 2 lb. baby red potatoes
- Parmesan or Caesar salad dressing
- 1/2 red onion sliced
- 1/3 cup green onions
- 1 Tbsp. lemon juice
- Salt and pepper to taste
- 2 large avocados cubed
- 1 pint grape or cherry tomatoes halved
- 1 cup white cheddar shredded
- 6 bacon slices cooked
- 2 hard-boiled eggs
- 1/4 cup feta or blue cheese crumbled
- Chicken or turkey cooked and cubed
- Fresh parsley chopped
Instructions
- Cook the potatoes 24 hours ahead of when they are needed.
- Store in the refrigerator overnight to make them resistant starch.
- Remove the potatoes from the refrigerator on the day of preparation and cut in quarters.
- Toss the dressing with the cooked potatoes.
- Add the red onions and green onions.
- Toss.
- Place in the refrigerator to chill for at least an hour.
- Remove the salad from the refrigerator.
- Add the lemon juice, salt and pepper.
- Stir.
- Top the salad with cubed avocados, tomatoes, white cheddar cheese, crumbled bacon, and feta or blue cheese and cubed chicken or turkey. Alternatively, you could spread the salad on a platter and arrange the ingredients around it for a pretty presentation.
- Garnish with chopped fresh parsley.
