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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I have been making potato salad for years. The dressing has always been the same...delicious! One that every family member or friend would beg me to make for occasions. Well, you heard the saying.. If its not broke, why fix it ? In my case, If I have made something great, I want to make it even better. Enjoy these wonderful tastes. Two World favorites tied together. Potato Salad and Cobb Salad. Ingredients:
3 lbs red potatoes, cubed, cooked and drained |
1/4 cup red onion, diced |
salt and pepper, to taste |
2 cups mayonnaise |
1/3 cup sugar |
3 tablespoons cider vinegar |
salt and pepper, to taste |
1 cup tomato |
1 cup bacon, fried and diced |
1 cup turkey breast or 1 cup chicken breast, cubed |
1 cup hard-boiled egg, peeled and diced |
1 cup avocado, cubed |
1/2 cup blue cheese, crumbles |
2 tablespoons scallions, diced (for garnish) |
Directions:
1. In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl. 2. Mix all ingredients for dressing, toss into potatoes. Mix well. 3. Add to serving bowl, for cleaner presentation. 4. Layer toppings accordingly from order listed above. Or to your preference. 5. Chill for at least 4 hours before serving. Notes: Make sure not to over cook potatoes. Potatoes should be soft but not mushy to point of falling apart. Notes: Salad can be made day before, adding toppings next day. Stir well before adding toppings.
2. In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss. Gently add salad to cleaner bowl for cleaner presentation. Chill while preparing toppings.
3. Prepare topping ingredients. Remove salad from frig.
4. Layer toppings accordingly from order listed above. Or to your preference.
5. Chill for at least 4 hours before serving.
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