COBB POTATO SALAD

Cobb Potato Salad image

Provided by By Betty Crocker Kitchens

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