Potato Cobb Salad

By Tamipri

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.

PARTY MENU:
Frogmore Stew
Boiled Shrimp
Dipping sauces: Criolla Remoulade and Timmy's Shrimp Sauce
Potato Cobb Salad
Garlic-Herv Bread