Baby Potato Cobb Salad

Baby potatoes, tomatoes, boiled eggs, red onions, avocados on a white plate.

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This delicious Baby Potato Cobb Salad is the ultimate vegetarian side dish for summer! Packed with boiled eggs, fresh greens, juicy tomatoes, feta, and more. Ready in just 15 minutes!

Prep Time8

Cook Time15

Total Time23

Course: Appetizer, Salad, starter

Cuisine: American, healthy

Servings: people

Calories: 357kcal

Author: Jen Sim

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.

Nutrition