Cobb Potato Salad
Potato Salad with bacon, hard-boiled eggs, avocado, and blue cheese all coated in a blue cheese vinaigrette.
Servings: 8
Ingredients
- 3 lbs small red potatoes quartered
- 1/2 cup Italian Vinaigrette
- 1/2 cup Blue Cheese Dressing
- 1 teaspoon sugar
- 2 hard boiled eggs
- 4 slices bacon cooked and crumbled
- 1/2 small red onion thinly sliced
- 1 cup grape tomatoes cut in half
- 1/2 avocado diced
- 1/4 cup blue cheese crumbles
- 1/4 teaspoon freshly ground black pepper
- salt to taste
Instructions
- Place potatoes in a medium saucepan with water to cover. Add at least 1 tablespoon of salt and Bring to a boil and simmer until potatoes are tender, about 12-15 minutes.
- Drain potatoes and place in a large bowl.
- In a small bowl whisk together vinaigrette, blue cheese dressing, and sugar. Pour half on top of potatoes and mix well. Cover potatoes with plastic wrap and refrigerate 1-4 hours. Refrigerate remaining vinaigrette mixture as well.
- Just before serving, stir remaining vinaigrette mixture into potatoes.
- Add remaining ingredients and mix well.
- Taste for seasoning and add additional salt if necessary.
Notes
Leftovers will keep for 3 days in an airtight container in the refrigerator. Keep in mind, the avocado will turn brown over time.
Nutrition
Calories: 278kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 57mg | Sodium: 459mg | Potassium: 951mg | Fiber: 4g | Sugar: 6g | Vitamin A: 293IU | Vitamin C: 19mg | Calcium: 67mg | Iron: 2mg