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Potato Cobb Salad

Potato Cobb Salad

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Created by Mariam E.
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.
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 4 servings


  • 1 small head of romaine lettuce chopped
  • 2 corn cooked and cut off cobb
  • 1/2 cup green onion chopped
  • 1 1/2 cups vine tomato quartered
  • 4 small golden potatoes boiled
  • 4 eggs boiled
  • Fresh cracked black pepper
  • 2 slices of turkey bacon cooked and chopped (optional)


  • 1/3 cup light mayo
  • 1 lemon juiced
  • 3/4 tsp. salt
  • 3 tbsps. olive oil
  • 1 tbsp. fresh parsley chopped
  • 1 large garlic clove mined


  • 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.


  1. Use the freshest ingredients you can, and where possible organic. This simple salad is all about the ingredients!
  2. Make it vegetarian by omitting the turkey bacon, and vegan buy using a vegan mayo for the dressing.
  3. Take care not to overcook the potatoes. They should be firm and keep their shape.
  4. 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
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