POTATO COBB SALAD

POTATO COBB SALAD image

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