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+ servings

Cobb Potato Salad

Potato Salad with bacon, hard-boiled eggs, avocado, and blue cheese.
Course Side Dish
Cuisine American
Servings 8
Calories 273kcal
Author Christin Mahrlig

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. 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.

Nutrition

Calories: 273kcal