Potato Salad, Mostly Cobbed
Ingredients
Instructions
- Add potatoes to a large pot, fill with enough water to nearly cover potatoes, cover and bring to a boil. Turn down to a simmer and cook until potatoes are just tender when speared with a fork, about 20 minutes. Drain potatoes and allow to cool to room temperature.
- When cooled, gently toss with vinegar and a sprinkling of salt and pepper (about 1/2 tsp. each). Refrigerate potatoes to chill.
- Fry the bacon until crisp, then remove to a plate covered with a paper towel to drain. Set aside.
- In a small bowl, whisk together mayo, sour cream, mustard and garlic clove, stir in egg pieces, then refrigerate until ready to use.
- When potatoes are chilled, in a large bowl gently toss together the potatoes, mayo mixture, bleu cheese, bacon bits, and tomatoes. Transfer into a serving bowl, top with avocado pieces, sprinkle with chives, and serve.
Nutrition & Diet Analysis (per serving)
432
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).