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Article updated: 7/1/2013 12:56 PM

Cobb Potato Salad

3 pounds red potatoes, cubed, cooked and drained

2 cups mayonnaise

1/3 cup sugar

3 tablespoons cider vinegar

Salt and pepper, to taste

cup red onion, diced

1 cup chopped tomatoes

1 cup cooked, crumbled bacon

1 cup cooked, cubed turkey breast or chicken breast

1 cup diced hard boiled egg

1 cup cubed avocado

cup blue cheese crumbles

2 tablespoons scallions, diced (for garnish)

In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.

In separate bowl, mix mayo, sugar, vinegar and salt and pepper, to taste. Add to potatoes, toss.

Gently add salad to new bowl for cleaner presentation. (At this point the salad can be refrigerated overnight). On top of the potatoes layer remaining ingredients in the order listed. Chill for at least 4 hours before serving.

Serves 12 to 15.

Cook's note: cup chopped fresh parsley can be added to the mayo mix.

Just A Pinch Recipe Club

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