Potato Cobb Salad
This Potato Cobb Salad is so easy to make and very filling. All you need is a few simple ingredients. Can also be made vegetarian.
Wash and cook the potatoes and eggs.
Boil the corn cobbs and then cut the corn off the cobb. Or use canned corn.
Wash all the veggies and chop them according to your preference. Cut the cooked potatoes and eggs as well.
Assemble all the ingredient in a dish.
Prepared the dressing in a food processor, leaving the parsley out. After processing the dressing ingredients, add in the parsley and give it a few pulses.
Transfer dressing to a container and pour over the salad.
Save any extra dressing for additional use.
- Use the freshest ingredients you can, and where possible organic. This simple salad is all about the ingredients!
- Make it vegetarian by omitting the turkey bacon, and vegan buy using a vegan mayo for the dressing.
- Take care not to overcook the potatoes. They should be firm and keep their shape.
- Chop the ingredients into similar sized pieces so that it is easy to eat.
Serving: 1g | Calories: 380kcal | Carbohydrates: 39.6g | Protein: 13.1g | Fat: 21.5g | Saturated Fat: 4.1g | Sodium: 712.3mg | Sugar: 10.6g