Healthy Potato Cobb Salad Healthy Potato Cobb Salad

Healthy Potato Cobb Salad

Savory Herb

Crowd-pleasing healthy and hearty Potato Cobb Salad with a Savory Herb and Garlic Dressing. A few tips and tricks for easy prep and quick clean up with this healthy Cobb Salad recipe.

Notes:

  • A great way to cook bacon is in the oven. There’s less mess to clean up and the bacon is evenly cooked thanks to a rack insert in the baking tray. Cook bacon for 15 to 20 minutes at 400° F with a rack on a baking tray.
  • Save more time by using pre-washed and cut leafy greens.
  • Eggs cooked for 7.5 minutes or longer will be hard-boiled and eggs cooked for six minutes will be soft-boiled with a runny yolk (any time less than six minutes could result in a raw egg).

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Healthy Potato Cobb Salad

By Samantha Gutmanis

Healthy Potato Cobb Salad

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Savory Herb

Savory Herb

Where To Buy

Preparation

Set a medium sauce pan filled 2/3 of the way up with water over high heat and bring water to a strong simmer (but not quite a full boil).

Add eggs (directly from fridge) with shells still on and cook for precisely six minutes and 45 seconds for a jammy egg (see recipe notes). Immediately transfer eggs to a bowl with ice water in it. Let eggs cool.

Meanwhile, cook potatoes in microwave as per package instructions.

Once removed from microwave, add seasoning pack with two tablespoons of olive oil and toss to combine. Carefully transfer potatoes to a serving plate using a slotted spoon.

In the microwave package with residual oil and seasoning add remaining one tablespoon of olive oil, juice from 1/2 lemon, three tablespoons wine vinegar, and one teaspoon of Dijon mustard. Whisk to emulsify vinaigrette.

Eggs should have cooled by this point. Carefully crack the outside shell and discard shell. Cut eggs in half.

Pile potatoes, lettuce, bacon, tomatoes, avocados, and red onion onto a large platter or individual plates. Drizzle with vinaigrette.

Step 1 out of 7

Set a medium sauce pan filled 2/3 of the way up with water over high heat and bring water to a strong simmer (but not quite a full boil).

Step 2 out of 7

Add eggs (directly from fridge) with shells still on and cook for precisely six minutes and 45 seconds for a jammy egg (see recipe notes). Immediately transfer eggs to a bowl with ice water in it. Let eggs cool.

Step 3 out of 7

Meanwhile, cook potatoes in microwave as per package instructions.

Step 4 out of 7

Once removed from microwave, add seasoning pack with two tablespoons of olive oil and toss to combine. Carefully transfer potatoes to a serving plate using a slotted spoon.

Step 5 out of 7

In the microwave package with residual oil and seasoning add remaining one tablespoon of olive oil, juice from 1/2 lemon, three tablespoons wine vinegar, and one teaspoon of Dijon mustard. Whisk to emulsify vinaigrette.

Step 6 out of 7

Eggs should have cooled by this point. Carefully crack the outside shell and discard shell. Cut eggs in half.

Step 7 out of 7

Pile potatoes, lettuce, bacon, tomatoes, avocados, and red onion onto a large platter or individual plates. Drizzle with vinaigrette.

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