COBB POTATO SALAD

Cobb Potato Salad image

Provided by Linda BONWILL

Time 45m

Number Of Ingredients 14

3 lb red potatoes, cubed, cooked and drained.
1/4 c red onion, diced
salt and pepper, to taste
2 c mayo
1/3 c sugar
3 Tbsp cider vinegar
salt and pepper, to taste
1 c tomatoes
1 c bacon, fried and diced
1 c turkey breast or chicken breast, cooked and cubed
1 c hard boiled eggs, peeled and diced
1 c avocado, cubed
1/2 c blue cheese, crumbles
2 Tbsp scallions, diced (for garnish)

Steps:

1. In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.
2. In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss.
3. Gently add salad to clean bowl for cleaner presentation. Chill while preparing toppings. Note: I like adding about 1/4 cup fresh chopped parsley to mayonnaise mixture.
4. Prepare topping ingredients. Remove salad from frige and layer toppings accordingly from order listed above (or to your preference.) Chill for at least 4 hours before serving. Notes: Make sure not to overcook potatoes. Potatoes should be soft but not mushy to point of falling apart. Salad can be made day before, adding toppings next day. Stir well before adding toppings.

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