Potato Cobb Salad
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Summer is FINALLY here and that means plenty of picnics, potlucks and get togethers with family and friends. I thought I would share this colorful Potato Cobb Salad recipe that I make for year-round occasions. It is so easy and best of all, it can be made a few hours before guests arrive.
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| You can put the salad on a white platter or bowl so the colorful ingredients stand out! Potato Cobb Salad - makes 10 hearty servings (from Southern Living cookbook)
3 lbs. Yukon gold potatoes
3/4 tsp salt
1 (16 oz.) bottle olive-oil-and vinegar dressing, divided
8 bacon slices
8 cups mixed salad greens
2 large avocados
1 Tbsp. fresh lemon juice
3 large tomatoes, seeded and diced
12 small green onions, sliced
2 cups (8 oz.) 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 and cool. Cut into cubes
2. Sprinkle potatoes with 3/4 tsp salt. Pour l cup dressing over potatoes and
gently toss. Cover and chill 2 to 24 hours.
3. Cook bacon (I bake in the oven for less mess)
Put bacon on cookie sheet in 400 degree oven for 15 - 20 minutes.
No turning necessary and no mess. Remove bacon and drain on paper towels. Crumble bacon.
** I buy the Applewood Smoked Dry-Cured Bacon from Niman Ranch (no antibiotics, hormones or animal by-products)
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 three ingredients in rows over salad greens. Sprinkle with pepper to taste. Serve with remaining dressing.
The amounts of ingredients might vary depending upon the size of the serving platter that you use. In addition, I use about half the amount of dressing that this recipe calls for, in the marinade for the potatoes and when serving the salad.
***Be sure to visit your local farmer's market or coop to get the freshest ingredients for this healthy salad.
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