cobb potato salad
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 it's not broken, 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
This recipe takes a wonderful potato salad, with a sweet and tangy dressing, to the next level with all the yummy topping of a classic cobb salad. Super hearty, it can be served as a meal. Our favorite part is the flavor of the almost sweet potato salad combined with tangy blue cheese. With tons of textures and flavors, this is a great potato salad for potlucks or BBQs.
Ingredients
- 3 pounds red potatoes, cubed, cooked and drained
- 1/4 cup red onion, diced
- - salt and pepper, to taste
- 2 cups mayo
- 1/3 cup sugar
- 3 tablespoons cider vinegar
- - salt and pepper, to taste
- 1 cup tomatoes
- 1 cup bacon, fried and diced
- 1 cup turkey breast or chicken breast, cooked and cubed
- 1 cup hard-boiled eggs, peeled and diced
- 1 cup avocado, cubed
- 1/2 cup blue cheese, crumbles
- 2 tablespoons scallions, diced (for garnish)
How To Make cobb potato salad
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Step 1In a large pot of water cook, potatoes until soft, not mushy. Drain and add to a large mixing bowl. -
Step 2In a separate bowl, mix mayo, sugar, and vinegar. Season with salt and pepper, to taste.
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Step 3Add the dressing to the potatoes.
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Step 4Gently toss the dressing with the potatoes.
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Step 5Fold in diced red onions. Gently add salad to a clean bowl for a cleaner presentation. Chill while preparing toppings. Note: Sometimes I like adding about 1/4 cup of fresh chopped parsley to the mayonnaise mixture.
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Step 6Prepare the toppings.
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Step 7Remove salad from the fridge and layer toppings accordingly from the order listed above (or to your preference). Chill for at least 4 hours before serving.
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Step 8Notes: Make sure not to overcook potatoes. Potatoes should be soft but not mushy to point of falling apart. The salad can be made the day before, adding toppings the next day. Stir well before adding toppings.
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