Cobb Potato Salad
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.
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.