Having a barbecue– or going to someone’s house for one? Serve or bring this potato salad and you will be a hero. Think about it: bacon, avocado, blue cheese and potatoes. Of course it is delicious. It’s amazing that something this outrageously good is also so simple to make.
Potato Cobb Salad
2 pounds red potatoes, cut in 1 inch pieces
4 slices center cut bacon
4 cups shredded Romaine lettuce
3 ounces blue cheese, crumbled
½ cup scallions
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 avocado, cut in 1/1/3-inch pieces
- Combine the potatoes in a saucepan with enough cold water to cover them by an inch. Bring to a boil and immediately reduce heat to a simmer. Cook until the potatoes are fork-tender, about 8-10 minutes. Drain and gently run under cold water.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat; when crisp, remove and drain on a plate lined with paper towel. Leave the bacon drippings in the skillet but remove from the heat and allow to cool a bit.
- Crumble the bacon and combine in a large bowl with the lettuce, blue cheese and scallions.
- Whisk the oil and vinegar into the skillet, scraping the surface to incorporate any bits. Pour over the cooled potatoes and gently toss. Add potatoes to the romaine mixture and gently fold in the avocado.
Makes 10 servings
Nutrition for each serving: 152 calories, 5 g protein, 17 g carbohydrates, 3 g fiber, 8 g fat, 3 g saturated fat, 193 mg sodium