Ingredients
- The potatoes can be cooked and marinated overnight so they are ready to assemble just before serivng.
- 3 lb. Yukon gold potatoes
- 3/4 tsp. salt
- 1 (16 oz.) bottle olive oil and vinegar dressing, divided
- 8 bacon slices
- 8 c. mixed salad greens
- 2 large avocados
- 1 Tb. fresh lemon juice
- 3 large tomatoes, seeded and diced
- 12 small green onions, sliced
- 2 c. shredded sharp cheddar cheese
- 4 oz. crumbled blue cheese
- freshly ground pepper to taste
Preparation
Step 1
1. Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain; cool slightly. Peel and cut into cubes.
2. Sprinkle potatoes with 3/4 tsp. salt. Pour 1 cup dressing over potatoes, and gently toss. Cover and chill 2 - 24 hours.
3. Cook bacon in a large skillet over medium-high heat 5-7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
4. Arrange salad greens on a large serving platter. Peel and chop avocados; toss with lemon juice.
5. Arrange potatoes, avocados, bacon, tomatoes, and next 3 ingredients in rows over salad greens. Sprinkle with pepper to taste. Serve with remaining dressing.
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