cobb potato salad

★★★★★ 15
a recipe by
Englewood, FL

I have been making potato salad for years. The dressing has always been the same...delicious! One that every family member or friend would beg me to make for occasions. Well, you heard the saying.."If its not broke, why fix it"? In my case, If I have made something great, I want to make it even better. Enjoy these wonderful tastes. Two "World" favorites tied together. Potato Salad and Cobb Salad.

Blue Ribbon Recipe

Soooooo good! Dressing is great, toppings are de-lish... What's not to love?!

— The Test Kitchen @kitchencrew
★★★★★ 15
serves 8
prep time 30 Min
cook time 15 Min
method No-Cook or Other

Ingredients For cobb potato salad

  • 3 lb
    red potatoes, cubed, cooked and drained.
  • 1/4 c
    red onion, diced
  • salt and pepper, to taste
  • 2 c
  • 1/3 c
  • 3 Tbsp
    cider vinegar
  • salt and pepper, to taste
  • 1 c
  • 1 c
    bacon, fried and diced
  • 1 c
    turkey breast or chicken breast, cooked and cubed
  • 1 c
    hard boiled eggs, peeled and diced
  • 1 c
    avocado, cubed
  • 1/2 c
    blue cheese, crumbles
  • 2 Tbsp
    scallions, diced (for garnish)

How To Make cobb potato salad

  • 1
    In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.
  • 2
    In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss.
  • 3
    Gently add salad to clean bowl for cleaner presentation. Chill while preparing toppings. Note: I like adding about 1/4 cup fresh chopped parsley to mayonnaise mixture.
  • 4
    Prepare topping ingredients. Remove salad from frige and layer toppings accordingly from order listed above (or to your preference.) Chill for at least 4 hours before serving. Notes: Make sure not to overcook potatoes. Potatoes should be soft but not mushy to point of falling apart. Salad can be made day before, adding toppings next day. Stir well before adding toppings.