Potato Cobb Salad
By Mike_67
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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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