Best 4 Potato Cobb Salad Recipes
Indulge in the delightful Potato Cobb Salad, a vibrant explosion of flavors and textures that will tantalize your taste buds. This classic salad is elevated with a medley of crispy bacon, hard-boiled eggs, juicy tomatoes, refreshing cucumbers, crumbled blue cheese, and tender diced potatoes, all tossed in a tangy and creamy homemade dressing. The addition of fresh chives and parsley adds a touch of herbaceousness, while the optional avocado slices lend a velvety richness. You'll also find variations of this versatile dish, including a lighter version with Greek yogurt, a vegetarian option with roasted chickpeas, and a hearty BLT Potato Salad brimming with bacon, lettuce, and tomatoes.
Here are our top 4 tried and tested recipes!
COBB POTATO SALAD
Potatoes, vegetables and bacon tossed together - a cheesy salad fit for meal accompaniment at any fall gathering.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain.
- In large bowl, toss potatoes with onions and 1/3 cup of the dressing; season with salt and pepper. Cover; refrigerate at least 2 hours but no longer than 24 hours.
- In another large bowl, toss avocados with lemon juice. Add lettuce, tomatoes and cheeses; toss.
- To serve, arrange lettuce mixture in serving dish; top with potato mixture and bacon. Serve with remaining dressing.
Nutrition Facts : Calories 410, Carbohydrate 23 g, Fat 4, Fiber 6 g, Protein 13 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
POTATO COBB SALAD
From Southern Living. This has a beautiful presentation! I sometimes scale the amounts way back to serve just me :) Great lunch salad too! I love having the starchy carbs in there! I also use just plain old red potatoes for this a lot of the time. Also, I usually cube potatoes before boiling. Also, I very rarely peel them because I love all the nutrients in the peel! Since I don't like raw tomatoes, I will leave them out. Sometimes I will sub sun-dried in their place! Prep-time does not include cooling time for potatoes, and cook time is assembly time.
Provided by SarahBeth
Categories < 60 Mins
Time 1h
Yield 1 salad, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
- Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
- Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
- Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens, making two rows of each ingredient.
- Sprinkle with pepper. Serve with remaining dressing.
COBB POTATO SALAD
Soooooo good! Dressing is great, toppings are de-lish... What's not to love?!
Provided by Linda BONWILL
Categories Potato Salads
Time 45m
Number Of Ingredients 14
Steps:
- 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.
POTATO COBB SALAD
Steps:
- Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes. Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight. Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice. Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing. Yield: Makes 8 to 10 servings
Tips:
- Boil Potatoes Perfectly: Pierce potatoes with a fork to ensure even cooking. Submerge them in cold water, bring to a boil, reduce heat, and simmer for 10-12 minutes, or until fork-tender.
- Save Time with Rotisserie Chicken: Using pre-cooked rotisserie chicken is a convenient way to add protein to your Cobb salad. Simply shred or chop the chicken and add it to the salad.
- Choose Fresh, Crisp Vegetables: Fresh vegetables add vibrant colors and flavors to your Cobb salad. Select crisp heads of lettuce, juicy tomatoes, crunchy cucumbers, and tender avocado.
- Make-Ahead Bacon Bits: Bake bacon in the oven for 15-20 minutes or until crispy. Store leftover bacon bits in an airtight container in the refrigerator for up to a week.
- Homemade Dressing for Extra Flavor: Prepare a simple dressing using olive oil, vinegar, Dijon mustard, honey, salt, and pepper. This homemade dressing enhances the flavors of the salad.
- Assemble Salad Just Before Serving: To maintain the freshness and crispness of the salad, assemble it just before serving. This prevents the vegetables from wilting and becoming soggy.
Conclusion:
The Potato Cobb Salad is a delightful blend of flavors and textures that makes for a satisfying meal. With its base of fluffy boiled potatoes, tender chicken, crisp vegetables, creamy avocado, tangy dressing, and the crunch of bacon bits, this salad is sure to be a hit at your next gathering. Try incorporating these tips to create a delicious and visually appealing Potato Cobb Salad that will impress your family and friends.
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