Best Cobb Potato Salad Recipes

Potato Cobb Salad image

Provided by SarahBeth

Categories < 60 Mins

Time 1h

Yield 1 salad, 8-10 serving(s)

Number Of Ingredients 12

3 lbs yukon gold potatoes
3/4 teaspoon salt
1 (16 ounce) bottle olive oil-and-vinegar dressing, divided
8 cups mixed salad greens
2 large avocados
1 tablespoon fresh lemon juice
3 large tomatoes, seeded and diced
12 small green onions, sliced
2 cups shredded sharp cheddar cheese
4 ounces crumbled blue cheese
6 -8 slices bacon, cooked and crumbled
fresh ground pepper

Steps:

Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens, making two rows of each ingredient.
Sprinkle with pepper. Serve with remaining dressing.

Cobb Potato Salad image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h45m

Yield 8

Number Of Ingredients 11

1 lb small red potatoes, cut into quarters
1/3 cup sliced green onions (5 medium)
1 bottle (11.5 oz) refrigerated blue cheese vinaigrette dressing
Salt and pepper to taste
2 large avocados, peeled, pitted and chopped
1 tablespoon fresh lemon juice
6 cups shredded romaine lettuce
1 pint grape tomatoes, cut in half
1 cup shredded white Cheddar cheese (4 oz)
1/2 cup crumbled blue cheese (2 oz)
6 slices bacon, crisply cooked, crumbled

Steps:

In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
In large bowl, toss potatoes with onions and 1/3 cup of the dressing; season with salt and pepper. Cover; refrigerate at least 2 hours but no longer than 24 hours.
In another large bowl, toss avocados with lemon juice. Add lettuce, tomatoes and cheeses; toss.
To serve, arrange lettuce mixture in serving dish; top with potato mixture and bacon. Serve with remaining dressing.

Nutrition Facts : Calories 410, Carbohydrate 23 g, Fat 4, Fiber 6 g, Protein 13 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

Cobb Potato Salad image

Provided by Linda BONWILL

Time 45m

Number Of Ingredients 14

3 lb red potatoes, cubed, cooked and drained.
1/4 c red onion, diced
salt and pepper, to taste
2 c mayo
1/3 c sugar
3 Tbsp cider vinegar
salt and pepper, to taste
1 c tomatoes
1 c bacon, fried and diced
1 c turkey breast or chicken breast, cooked and cubed
1 c hard boiled eggs, peeled and diced
1 c avocado, cubed
1/2 c blue cheese, crumbles
2 Tbsp scallions, diced (for garnish)

Steps:

1. In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.
2. In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss.
3. Gently add salad to clean bowl for cleaner presentation. Chill while preparing toppings. Note: I like adding about 1/4 cup fresh chopped parsley to mayonnaise mixture.
4. Prepare topping ingredients. Remove salad from frige and layer toppings accordingly from order listed above (or to your preference.) Chill for at least 4 hours before serving. Notes: Make sure not to overcook potatoes. Potatoes should be soft but not mushy to point of falling apart. Salad can be made day before, adding toppings next day. Stir well before adding toppings.

POTATO COBB SALAD image

Categories Salad Potato

Number Of Ingredients 12

3 pounds Yukon gold potatoes
3/4 teaspoon salt
1 (16-ounce) bottle olive oil-and-vinegar dressing, divided
8 cups mixed salad greens
2 large avocados
1 tablespoon fresh lemon juice
3 large tomatoes, seeded and diced
12 small green onions, sliced
2 cups (8 ounces) shredded sharp Cheddar cheese
4 ounces crumbled blue cheese
6 to 8 slices bacon, cooked and crumbled
Freshly ground pepper to taste

Steps:

Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes. Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight. Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice. Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing. Yield: Makes 8 to 10 servings