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Potato Cobb Salad
Nb persons: 0
Yield:
Preparation time: 30 minutes
Total time: Cook: 35 minutes; Chill: 2 hours
Source: Southern Living Easy Entertaining magazine 2009
| The potatoes can be cooked and marinated overnight so they are ready to assemble just before serivng. | |
| 3 lb. | Yukon gold potatoes |
| 3/4 tsp. | salt |
| 1 (16 oz.) bottle | olive oil and vinegar dressing, divided |
| 8 | bacon slices |
| 8 c. | mixed salad greens |
| 2 large | avocados |
| 1 Tb. | fresh lemon juice |
| 3 large | tomatoes, seeded and diced |
| 12 small | green onions, sliced |
| 2 c. | shredded sharp cheddar cheese |
| 4 oz. | crumbled blue cheese |
| freshly ground pepper to taste | |
1. Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain; cool slightly. Peel and cut into cubes.
2. Sprinkle potatoes with 3/4 tsp. salt. Pour 1 cup dressing over potatoes, and gently toss. Cover and chill 2 - 24 hours.
3. Cook bacon in a large skillet over medium-high heat 5-7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
4. Arrange salad greens on a large serving platter. Peel and chop avocados; toss with lemon juice.
5. Arrange potatoes, avocados, bacon, tomatoes, and next 3 ingredients in rows over salad greens. Sprinkle with pepper to taste. Serve with remaining dressing.
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