Potato Cobb Salad

By Tufgrlz

A twist on the traditional Cobb, this version uses Yukon gold potatoes in place of chicken. Cheddar and blue cheeses, bacon crumbles, and tomatoes pair with avocados to create a hearty meal.

Ingredients

• 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

Preparation

Step 1

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.