Cobb Potato Salad

Winner of the World Food Championships! Contest

By Linda BONWILL
@lindabonwill

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.

Rating:

★★★★★ 15 votes

Comments:

110 Comments

Serves:

Prep:

30 Min

Cook:

15 Min

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Soooooo good! Dressing is great, toppings are de-lish... What's not to love?!

Ingredients

3 lb: red potatoes, cubed, cooked and drained.
1/4 c: red onion, diced
: salt and pepper, to taste
2 c: mayo
1/3 c: sugar
3 Tbsp: cider vinegar
: salt and pepper, to taste
1 c: tomatoes
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

Step-by-Step

1In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.
2In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss.
3Gently 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.
4Prepare 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.