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Baby Potato Cobb Salad

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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Course: Salad
Keyword: egg, potato salad, salad
Prep Time: 8 minutes
Cook Time: 15 minutes
Servings: 4 people


  • 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


  • 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)!