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.

Creamy Cobb Potato Salad

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