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Cobb Potato Salad
Cobb Potato Salad
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Prep Time:
25 minutes
Total Time:
2 hours 45 minutes
Fall Harvest Salad: Cheesy bacon potato veggie medley - perfect side dish for any gathering.
Ingredients:
  • 1 lb small red potatoes, cut into quarters
  • 1/3 cup sliced green onions (5 medium)
  • 1 bottle (11.5 oz) refrigerated blue cheese vinaigrette dressing
  • Salt and pepper to taste
  • 2 large avocados, peeled, pitted and chopped
  • 1 tablespoon fresh lemon juice
  • 6 cups shredded romaine lettuce
  • 1 pint grape tomatoes, cut in half
  • 1 cup shredded white Cheddar cheese (4 oz)
  • 1/2 cup crumbled blue cheese (2 oz)
  • 6 slices bacon, crisply cooked, crumbled
Instructions:
  • In a 3-quart saucepan, add potatoes and cover with water. Bring to a boil and cook uncovered for 15 to 20 minutes until tender. Drain the potatoes.
  • Combine the potatoes, onions, and 1/3 cup of dressing in a large bowl. Season with salt and pepper, cover, and refrigerate for at least 2 hours but no longer than 24 hours.
  • In a separate large bowl, gently mix ripe avocados with fresh lemon juice. Add crisp lettuce, ripe tomatoes, and a variety of cheeses; combine everything together with care.
  • Arrange a colorful bed of lettuce in a beautiful serving dish. Pile on the flavorful potato mixture and crispy bacon. Drizzle with the remaining delicious dressing and enjoy!

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