This tasty baby potato Cobb salad is the perfect vegetarian side dish for summer! It includes boiled eggs, greens, tomatoes, feta and more.
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Baby Potato Cobb Salad Recipe
This potato Cobb salad is the perfect fresh cooling dish to serve on a hot summer’s day. It is filled with lots of different flavors, colors and textures and it can be served as a main or a side dish.
We swapped the traditional chicken ingredient with baby potatoes because it is filling and a great vegetarian alternative.
This potato cobb salad is also a healthy choice. Each ingredient is rich in nutrients and has great health benefits.
- Avocados are rich in vitamins, fiber, high in monounsaturated fats (good fats) and loaded with antioxidants. Eating avocados also help to lower cholesterol.
- Red onions are nutrient dense. They include antioxidants, antibacterial products and boost digestive health.
- Iceberg lettuce has a high-water content making it very refreshing. It also contains calcium, potassium and vitamin C.
- Boiled Eggs are one of the healthy eggs that you can eat! They are low in calories and rich in protein.
- Tomatoes are rich in antioxidants, vitamin C, vitamin K, potassium and are known to decrease the risk of heart disease and cancer.
- Feta cheese is known to improve body composition and reduce fat mass. It also has a high protein content.
The Dressing
Our dressing is super easy to make. All the ingredients can be found in local supermarkets and it can be made in less than 5 minutes! This dressing is also healthy. It has a Greek yogurt base and includes olive oil, lemon juice, vinegar, salt to taste and pepper to taste.
Cobb Salad Origin
The Cobb salad is a traditional American dish that includes greens, chicken, bacon, tomatoes, eggs, avocados, chives and cheese.
The Cobb Salad was first made in 1937 at the Hollywood Brown Derby restaurant by Robert Howard Cobb and named after him. Legend has it that Robert had not eaten all day, so he used leftovers from the fridge to create this salad. The cobb salad soon became the restaurant’s signature dish.
How to Make the Baby Potato Cobb Salad
- Wash 250-300g of baby potatoes. Add them to a medium sized saucepan and fill the saucepan with enough cold water to cover the potatoes. Add a pinch of salt and bring the water to a boil. Then cook the potatoes on a medium heat for 10-15 minutes or until done.
- Meanwhile, Put 3 eggs in a medium sized saucepan. Fill the saucepan with cold water (enough to cover the eggs). Bring the eggs to a boil then lower the heat and cook for 12 minutes. Leave the eggs to cool for 5 minutes, peel the shell, slice the eggs and set aside.
- Peel 2 avocados and chop horizontally (as shown). Then, chop 1 cup of baby tomatoes, ½ a red onion and 1-2 and iceberg lettuces.
- For the dressing add 1/4 cup of Greek yogurt to a bowl, add 2-3 tbsp of olive oil, salt to taste, pepper to taste, a splash of lemon juice, 1-2 tsp of chopped fresh parsley and mix until well combined. Note: Any remaining dressing can be refrigerated in a jar or in an airtight container for 2-3 days.
- Plate up, crumble feta cheese on top and add the dressing (as pictured)!
Cobb Salad Variations
As the Cobb salad is inspired by leftovers people often create variations of the original using the leftovers that they have. The chicken is usually swapped with another protein e.g. beef, fish, shrimp etc. If you are not a pork fan you can omit the bacon. Chives can be replaced with scallions or onions. There really are no rules!
How to Store the Baby Potato Cobb Salad
The baby potato Cobb salad can be stored in the fridge for 1-2 days but is best served fresh. This is also a great meal prep option.
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Baby Potato Cobb Salad
Ingredients
- 250-300 g of baby potatoes sliced
- 3 eggs sliced
- 2 avocados sliced
- 1 cup of baby tomatoes chopped
- ½ red onion sliced
- 1-2 iceberg lettuces chopped
- Feta cheese
- 1/4 cup of Greek yogurt
- 2-3 tbsp of olive oil
- Salt to taste
- pepper to taste
- A splash of lemon juice
- 1-2 tsp of chopped fresh parsley
Instructions
- Wash 250-300g of baby potatoes. Add them to a medium sized saucepan and fill the saucepan with enough cold water to cover the potatoes. Add a pinch of salt and bring the water to a boil. Then cook the potatoes on a medium heat for 10-15 minutes or until done. Slice potatoes and set aside to cool
- Meanwhile, Put 3 eggs in a medium sized saucepan. Fill the saucepan with cold water (enough to cover the eggs). Bring the eggs to a boil then lower the heat and cook for 12 minutes. Leave the eggs to cool for 5 minutes, peel the shell, slice the eggs and set aside.
- Peel 2 avocados and chop horizontally (as shown). Then, chop 1 cup of baby tomatoes, ½ a red onion and 1-2 and iceberg lettuces.
- For the dressing add 1/4 cup of Greek yogurt to a bowl, add 2-3 tbsp of olive oil, salt to taste, pepper to taste, a splash of lemon juice, 1-2 tsp of chopped fresh parsley and mix until well combined. Note: Any remaining dressing can be refrigerated in a jar or in an airtight container for 2-3 days.
- Plate up, crumble feta cheese on top and add the dressing (as pictured)!
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