Creamy Cobb Potato Salad

Name: Creamy Cobb Potato Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings (8 cups)
Ingredients: 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch cubes; Kosher salt; 2 large eggs; 1/4 cup sour cream; 1/3 cup mayonnaise; 2 teaspoons white wine vinegar; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon Worcestershire sauce; 2 dashes hot sauce; 1 small clove garlic, minced; Freshly ground black pepper; 4 slices, thick-cut bacon, cut into 1/3-inch strips (about 5 ounces); 1/2 avocado, diced; 3 plum tomatoes, seeded and diced; 2 scallions, green and white parts, sliced; 1/2 cup crumbled blue cheese (about 2 1/2 ounces); 2 cups shredded light-colored romaine leaves, from the core

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Taking its cue from the legendary salad created from leftovers in a late-night Hollywood kitchen, our potato-studded version is a star of its own. You can add chopped cooked chicken to turn this into a satisfying main dish.

Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Inactive: 20 min
Cook: 25 min

Yield: 8 servings (8 cups)

Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Inactive: 20 min
Cook: 25 min

Yield: 8 servings (8 cups)

Ingredients

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch cubes

Kosher salt

2 large eggs

1/4 cup sour cream

1/3 cup mayonnaise

2 teaspoons white wine vinegar

1 1/2 teaspoons Dijon mustard

1/2 teaspoon Worcestershire sauce

2 dashes hot sauce

1 small clove garlic, minced

Freshly ground black pepper

4 slices, thick-cut bacon, cut into 1/3-inch strips (about 5 ounces)

1/2 avocado, diced

3 plum tomatoes, seeded and diced

2 scallions, green and white parts, sliced

1/2 cup crumbled blue cheese (about 2 1/2 ounces)

2 cups shredded light-colored romaine leaves, from the core

Directions

Put the diced potatoes in a large pot and cover with cold water by 2 inches. Salt the water generously. Bring to a simmer and cook until you can pierce the potato with a paring knife, 6 to 8 minutes. Drain in a colander.
In the meantime, bring a small pot of water to a boil. Carefully lower the eggs into the water and simmer for 13 minutes. Transfer the eggs to a bowl of ice water. When the eggs have cooled, peel and dice them. Set aside.
While the potatoes are cooking, make the dressing. In a large bowl, whisk together the sour cream, mayonnaise, vinegar, mustard, Worcestershire, hot sauce, garlic, 1 1/2 teaspoons salt and pepper to taste. Add the still-warm potatoes to the bowl of dressing and toss. Set aside to cool completely, about 20 minutes.
Add the bacon strips to a large skillet and turn the heat to medium. Stir periodically and cook until browned and crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate.
When the potatoes are cool, gently stir in the eggs, bacon, avocado, tomatoes, scallions, blue cheese and shredded lettuce. Taste and add more salt and pepper if desired.