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Potato Cobb Salad

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Ingredients

  • 2 pounds B-size Yukon gold potatoes
  • 6 hard boiled eggs, peeled and chopped
  • 1 teaspoon salt
  • 16 ounce bottle oil and vinegar dressing
  • 8 cups mixed salad greens
  • 2 large avocados
  • 1 tablespoon fresh lemon or lime juice
  • 3 large tomatoes, diced
  • 12 small green onions, sliced
  • 2 cups shredded Cheddar cheese
  • 6 ounces crumbled feta
  • Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Cook potatoes in boiling salted water, for 30 minutes or until tender. Drain and cool slightly; cut in half. Pour 1 cup dressing over potatoes; chill.

Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon or lime juice.

Arrange potatoes, eggs, avocados, tomatoes, onion and both cheeses in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.

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