Friday, May 25, 2012

Cobb Potato Salad

3 lbs red potatoes, cubed, cooked and drained
6 hard boiled eggs, diced  (more or less to your liking)
1/4 cup red onion
salt and pepper, to taste

2 cups mayonnaise
1/3 cup sugar
3 TBS cider vinegar
1/4 cup fresh parsley
salt and pepper, to taste

1 cup tomatoes, chopped
1 cup bacon, fried and diced
1 cup cooked turkey or chicken, cubed
4 hard boiled eggs, peeled and diced
1 large avocado, cubed
1/2 cup blue cheese crumbles
2 TBS scallion, diced (for garnish)
Italian or Balsamic dressing (in a spritz bottle)

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.  Add eggs
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.
6.  Spritz top of salad before serving

1.  Make sure not to over cook potatoes.  Potatoes should be soft but not mushy to point of falling apart.
2.  Salad can be made day before, adding toppings next day.  Stir well before adding toppings.
3.  I like to spritz the top of garnishes with an Italian dressing or a balsamic dressing for additional taste.
4.  Turkey or Chicken can also be switched out for bbq pulled protein.


  1. This dish was the utmost ... So good.

  2. Thank you Nikki, so glad you enjoyed it. Thanks for letting me know.