Baby Potato Cobb Salad
This delicious Baby Potato Cobb Salad is the ultimate vegetarian side dish for summer. It's packed with boiled eggs, fresh greens, juicy tomatoes, feta, and more. It's ready in just 15 minutes!
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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.
Swap the traditional chicken ingredient with baby potatoes because it is filling and a great vegetarian alternative.
You may also enjoy this Salmon Cobb Salad and Egg Asparagus and Walnut Salad.
Why This Recipe Works
- This baby potato cobb salad is bright, colorful, and flavorful!
- It is a stunning side dish that can be served at barbecues or potlucks.
- It can be served with Oven Baked Skin On Fries and Sticky Oven Chicken Thighs BBQ.
- You can adjust the recipe according to how many people you intend to serve.
Tips and Substitutions
- Variations: As leftovers inspire the Cobb salad, people often create variations of the original using their leftovers. The chicken is usually swapped with other 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 are no rules!
- Dressing: All the ingredients can be found in local supermarkets and can be made in less than 5 minutes with Greek yogurt, olive oil, lemon juice, vinegar, salt to taste and pepper to taste. If you are short on time swap this with shop-bought dressing.
- Potatoes: For this recipe, you don't have to use baby potatoes; you can use larger potatoes and chop them into bite-sized pieces instead.
How to Make the Baby Potato Cobb Salad
See the recipe card for full information on ingredients and quantities.
- Wash the baby potatoes. Add them to a medium-sized saucepan and fill the saucepan with enough cold water to cover them. Add a pinch of salt and bring the water to a boil. Then cook the potatoes on medium heat for 10-15 minutes or until done.
- Meanwhile, Put eggs in a medium-sized saucepan. Fill the saucepan with cold water (enough to cover the eggs). Bring the eggs to a boil, 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 avocados and chop horizontally. Then, chop baby tomatoes, red onion, and iceberg lettuce.
- For the dressing, add Greek yogurt to a bowl, olive oil, salt to taste, pepper to taste, a splash of lemon juice, and fresh parsley, and mix until well combined.
- Plate up, crumble feta cheese on top and add the dressing.
Recipe FAQs
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.
Add leftovers to an airtight container and refrigerate for 1-2 days.
More Tasty Salad Recipes
Baby Potato Cobb Salad
Equipment
- 1 Saucepan
- 1 Medium-sized saucepan
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
- ¼ cup of Greek yogurt
- 2 tablespoon of olive oil
- Salt to taste
- pepper to taste
- A splash of lemon juice
- 1-2 teaspoon of chopped fresh parsley
Instructions
- Wash baby potatoes. Add them to a medium-sized saucepan and fill it with enough cold water to cover them. Add a pinch of salt and bring the water to a boil. Then cook the potatoes on medium heat for 10-15 minutes or until done. Slice potatoes and set aside to cool.
- Meanwhile, add eggs to a medium-sized saucepan and fill the saucepan with cold water to cover them. Bring the eggs to a boil, lower the heat and cook for 12 minutes. Leave the eggs to cool, peel and slice the them and set aside.
- Peel the avocados, remove the seeds and slice horizontally. Then, chop baby tomatoes, a red onion and iceberg lettuce.
- To make the dressing, combine Greek yogurt, olive oil, salt to taste, pepper to taste, a splash of lemon juice and parsley until well combined.
- Plate up, crumble feta cheese on top and add the dressing.
Notes
- Batch: Feel free to half, double or triple the ingredients in this recipe to feed more or less people.
- Dressing: Any remaining dressing can be refrigerated in a jar or an airtight container for 2-3 days.
- Potatoes: For this recipe, you don't have to use baby potatoes; you can use larger potatoes and chop them into bite-sized pieces instead.
