Crowd-pleasing healthy and hearty Potato Cobb Salad with a Savory Herb and Garlic Dressing. A few tips and tricks for easy prep and quick clean up with this healthy Cobb Salad recipe.

Notes:

  • A great way to cook bacon is in the oven. There’s less mess to clean up and the bacon is evenly cooked thanks to a rack insert in the baking tray. Cook bacon for 15 to 20 minutes at 400 °F with a rack on a baking tray.
  • Save more time by using pre-washed and cut leafy greens.
  • Eggs cooked for 7.5 minutes or longer will be hard-boiled and eggs cooked for six minutes will be soft-boiled with a runny yolk (any time less than six minutes could result in a raw egg).
Prep
10 mins
Cook
20 mins
Serves
4
Ingredients
13
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Ingredients

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  • 4 large eggs
  • 1 package any flavor 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.