Saturday, 11 April 2015

Cobb Potato Salad

Title: Cobb Potato Salad         submitted by Moiya Wood

from: Just a Pinch.....on line
This s my favorite potato salad dressing ever. 

Linda's Notes:
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

3 lb.    red potatoes, cubed, cooked and drained. 
          ( I might do 4 lb. instead next time)
1/4 c   red onion, diced 
          salt and pepper, to taste 

2 c        mayonnaise
1/3 c     sugar 
3 Tbsp.   apple cider vinegar 
salt and pepper, to taste 

1 c   tomatoes 
1 c   bacon, fried and diced 
1 c   turkey breast or chicken breast, 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) 


1. In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.

2. Mix all ingredients for dressing, toss into potatoes. Mix well.

3. Add to serving bowl, for cleaner presentation.

4. Layer toppings accordingly from order listed above. Or to your preference.

5. Chill for at least 4 hours before serving.

Notes: Make sure not to over cook potatoes. Potatoes should be soft but not mushy to point of falling apart.
Notes: Salad can be made day before, adding toppings next day. Stir well before adding toppings. 


In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss. Gently add salad to cleaner bowl for cleaner presentation. Chill while preparing toppings.

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