Enjoy these wonderful tastes. Two “World” favorites tied together – Potato Salad and Cobb Salad. 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.

How to make Cobb Potato Salad

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
• 1/2 cup sliced black olives
• 4 slices bacon, cooked and crumbled
• 1/2 small red onion, thinly sliced
• 1/2 avocado, diced
• 1/4 teaspoon freshly ground black pepper
• salt, to taste

Additional toppings (as desired)

• 1 cup grape tomatoes, cut in half
• 1/2 avocado, diced
• 1/2 cup sliced black olives
• 4 slices bacon, cooked and crumbled
• 1 cup turkey breast or chicken breast, cooked and cubed
• 1 cup hard-boiled eggs, peeled and diced
• 1/2 cup blue cheese, crumbles
• 2 tablespoons scallions, diced (for garnish)

Directions

1. 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.
2. Drain potatoes and place in a large bowl.
3. 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 for 1-4 hours. Refrigerate remaining vinaigrette mixture as well.
4. 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.
5. Just before serving, stir remaining vinaigrette mixture into potatoes.

Prepare the toppings.

1. 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.
2. 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.