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cobb potato salad

(16 ratings)
lindabonwill avatar
Blue Ribbon Recipe by
Linda BONWILL
@lindabonwill
Englewood, FL

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 it's not broken, 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.

Blue Ribbon Recipe

This recipe takes a wonderful potato salad, with a sweet and tangy dressing, to the next level with all the yummy topping of a classic cobb salad. Super hearty, it can be served as a meal. Our favorite part is the flavor of the almost sweet potato salad combined with tangy blue cheese. With tons of textures and flavors, this is a great potato salad for potlucks or BBQs.

— The Test Kitchen @kitchencrew
(16 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For cobb potato salad

  • 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

  • Draining cooked potatoes.
    1
    In a large pot of water cook, potatoes until soft, not mushy. Drain and add to a large mixing bowl.
  • Mayo, sugar, vinegar, salt, and pepper in a bowl.
    2
    In a separate bowl, mix mayo, sugar, and vinegar. Season with salt and pepper, to taste.
  • Adding dressing to cooked potatoes.
    3
    Add the dressing to the potatoes.
  • Tossing potatoes with dressing.
    4
    Gently toss the dressing with the potatoes.
  • Folding in diced onion.
    5
    Fold in diced red onions. Gently add salad to a clean bowl for a cleaner presentation. Chill while preparing toppings. Note: Sometimes I like adding about 1/4 cup of fresh chopped parsley to the mayonnaise mixture.
  • Toppings prepared and in bowls.
    6
    Prepare the toppings.
  • Potato salad added to a bowl and Cobb salad toppings layered on top.
    7
    Remove salad from the fridge and layer toppings accordingly from the order listed above (or to your preference). Chill for at least 4 hours before serving.
  • The creamy texture of the Cobb Potato Salad.
    8
    Notes: Make sure not to overcook potatoes. Potatoes should be soft but not mushy to point of falling apart. The salad can be made the day before, adding toppings the next day. Stir well before adding toppings.
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