Potato salad, mostly cobbed

May 25, 2010
0 Ratings
Author Notes

I don't really like potato salad, but what better way to turn it into something I like than take a cue from one of the dishes I crave all the time: cobb salad! The result is sort of like a salad version of a baked potato with all the best fixin's a person could ask for. The technique of tossing the potatoes with vinegar before they are chilled is from the folks at America's Test Kitchen. It helps improve the flavor of the potatoes. —fiveandspice

  • Serves 6
  • 2 pounds small red potatoes, washed and halved (or medium potatoes, quartered)
  • salt and pepper to taste
  • 1/4 cup white wine vinegar
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 2 hard boiled eggs, peeled and finely chopped
  • 1/2 cup bleu cheese, crumbled
  • 2 teaspoons mustard (preferably Dijon)
  • 1 garlic clove, minced
  • 1 cup cherry tomatoes, halved
  • 4 bacon strips, cut into 1/2 inch pieces
  • 1 avocado,(or 2 if you're an avocado lover, like myself!) pitted, and cut into 1/2 inch cubes
  • chopped chives, to garnish
In This Recipe
  1. Add potatoes to a large pot, fill with enough water to nearly cover potatoes, cover and bring to a boil. Turn down to a simmer and cook until potatoes are just tender when speared with a fork, about 20 minutes. Drain potatoes and allow to cool to room temperature.
  2. When cooled, gently toss with vinegar and a sprinkling of salt and pepper (about ½ tsp. each). Refrigerate potatoes to chill.
  3. Fry the bacon until crisp, then remove to a plate covered with a paper towel to drain. Set aside.
  4. In a small bowl, whisk together mayo, sour cream, mustard and garlic clove, stir in egg pieces, then refrigerate until ready to use.
  5. When potatoes are chilled, in a large bowl gently toss together the potatoes, mayo mixture, bleu cheese, bacon bits, and tomatoes. Transfer into a serving bowl, top with avocado pieces, sprinkle with chives, and serve.
Contest Entries

See what other Food52ers are saying.

  • lastnightsdinner
  • Kayb
  • fiveandspice
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

3 Reviews

lastnightsdinner May 28, 2010
As a huge fan of the Cobb salad, I love this!
Kayb May 25, 2010
This sounds intriguing. I think I'll have to try it with an eye toward adding it to my potato salad repertoire....
Author Comment
fiveandspice May 25, 2010
Thanks. If you try it, let me know how you like it! Some may consider it borderline over the top on the richness factor, but sometimes you just have to go over the top!