A great salad doesn’t have to mean a lot of work, and this hearty potato cobb proves it. A Little Homestyle Ranch™ Microwave Ready Little Potatoes, crispy bacon, jammy eggs, creamy avocado, cherry tomatoes, and crunchy lettuce all come together in one big beautiful bowl with a simple savory herb and garlic dressing. It’s filling enough to be a full meal, easy enough to pull together on a weeknight, and impressive enough to bring to a gathering. Prep the components ahead of time and keep everything separate in the fridge for a salad that comes together in minutes whenever you’re ready to eat.

On-the-Go Tip

This salad is a great make-ahead option for busy days. Pack each component separately in small containers and assemble at the table or on location so nothing gets soggy. Pack the dressing in its own small jar and drizzle just before serving. The potatoes and bacon travel especially well at room temperature and hold up nicely for a couple of hours.

Kid-Friendly Tip

Set up a build-your-own cobb salad station and let kids assemble their own bowls with whatever toppings they want. It’s a low-pressure way to introduce new ingredients like avocado or blue cheese without any mealtime battles. Kids can help halve the cherry tomatoes with a butter knife, tear the lettuce into pieces, and whisk together the simple dressing. For younger kids, swap the runny-yolk eggs for fully hard-boiled ones which are easier to slice and handle.

Prep
10 mins
Cook
20 mins
Serves
4
Ingredients
13
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Equipment

  • Small saucepan
  • Baking tray with rack insert
  • Large salad bowl
  • Small bowl or jar for dressing

Ingredients

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  • 4 large eggs
  • 1 package A Little Homestyle Ranch™ Microwave Ready Little Potatoes
  • 1/2 lb bacon
  • 1 head of lettuce (romaine, green leaf, or butter)
  • 1/2 lb cherry tomatoes, halved
  • 2 large avocados, sliced
  • 1/4 small red onion, thinly sliced
  • 1/2 medium lemon
  • 3 Tbsp olive oil, divided
  • 3 Tbsp white or red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp fresh parsley leaves, chopped, for garnish
  • 1/4 cup crumbled blue cheese or feta, optional
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Instructions

  • Step 1

    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

    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.

  • Step 4

    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 5

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

  • Step 6

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

  • Step 7 - Enjoy your tasty meal with the family