Menu Enter a recipe name, ingredient, keyword...

Potato Cobb Salad


Google Ads
Rate this recipe 5/5 (1 Votes)


  • 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



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.


You'll also love

Review this recipe

Potato Salad with Kielbasa Sweet potatoe curry fries