Cobb Potato Salad (with Chicken)

by Sabrina Snyder

Published on Last updated

8 Comments

4.75 from 4 votes
8 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Cobb Potato Salad is the perfect mix of a Chicken Cobb Salad with bacon, egg, avocados and Blue Cheese mixed with red potatoes and ranch dressing.

I’ve made a lot of fun, unique salads, from BBQ Chicken Pasta Salad to Broccoli Bacon Salad and even Snickers Salad and this Cobb Potato Salad may be one of my favorites!

Cobb Potato SaladCOBB POTATO SALAD

This summer side dish may not be one you’ve tried before, but it is a mash up of two classics: Cobb Salad and Potato Salad. This is an easy salad recipe for a side dish full of savory potatoes and crispy bacon.

Psst, I also made a pasta salad version of this recipe: Cobb Pasta Salad (with Chicken)

The barbecue is a great American summer tradition, and potato salad is one of the staples of any BBQ. If you want a great salad that you may not have thought to try out before, try the perfect blend of a summer Cobb Salad and a creamy potato salad that only takes a few minutes to make and can feed a whole bunch of hungry people.

The great thing about this salad recipe is that it makes great leftovers for later and you can easily take it with you to your next BBQ. Just a heads-up, you should always make a large bowl of Cobb potato salad because you don’t want to have to fight over the leftovers.

HOW TO MAKE COBB POTATO SALAD

  • Prep your ingredients.
  • Pour the red potatoes into a large pot of water and bring it to a boil.
  • Cook the potatoes for about 10-12 minutes until they are fork tender.
  • Drain the potatoes and set them aside.
  • Cook the bacon in a large skillet until crispy.
  • drain the grease and chop the bacon into bite sized pieces and set aside for later.
  • Mix the ranch dressing and the red potatoes together in a large serving bowl.
  • Add the bacon, egg, tomatoes, avocado, chopped chicken breast and blue cheese and stir.
  • Add salt and black pepper to taste and drizzle with more ranch dressing.

Cobb Potato Salad with Chicken

VARIATIONS

  • Add-ins: Try chopping up some green onions, red onions or scallions to add in. I’d also suggest drizzling a little fresh lemon juice over the top.
  • Mustard: You can use a little honey or Dijon Mustard to make your salad have a much bolder taste. Keep in mind that a little mustard goes a long way, and you probably don’t want to overwhelm the other flavors.
  • BBQ: You can use BBQ sauce in the dressing for this salad to give it a southwestern feel. The nice thing about BBQ sauce is that you can use it to make the entire salad taste very different without having to change everything up.
  • Cheese: If you aren’t a huge fan of blue cheese, you can crumble some feta or white cheddar cheese over your salad for a fantastic, savory variation.

SERVE WITH

  • Grilled Pork Tenderloin: Grilled pork tenderloin is rich and full of flavor, and this recipe helps your meat stay juicy when you grill it. Grilled pork tenderloin is easy to prepare and doesn’t take forever to fully cook.
  • Grilled Pineapple: If you’ve already got the grill lit, throw some pineapple slices on it. Pineapple tastes amazing fresh off the grill and it will help with your stomach ache if you overeat.
  • BBQ Bacon Oven Roasted Corn: You will never want to eat corn the old fashioned way again. Bacon locks in the moisture when you cook the corn, leaving it buttery and delicious. Also, there’s bacon on it which speaks for itself.
  • Cookie Dough Bars: This is the perfect dessert to bring to a BBQ or potluck because it’s delicious, shareable and absurdly easy to make. All you have to do is throw the ingredients together and let them chill in the fridge until you’re ready to eat them.

More easy summer side dishes:

HOW LONG IS IT GOOD?

  • Serve: You shouldn’t leave your Cobb potato salad out for longer than 2 hours or your stomach may not like you anymore.
  • Store: Cobb potato salad is good in the fridge for about 3 days. After that point you should probably throw it out and make some fresh.
  • Freeze: You should not freeze your leftovers. The ranch dressing does not reheat very well, so your salad will turn into a mushy mess.

Mixed Cobb Potato Salad

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Dinner, then Dessert

Cobb Potato Salad

Cobb Potato Salad is the perfect mix of a Chicken Cobb Salad with bacon, egg, avocados and Blue Cheese mixed with red potatoes and ranch dressing.
Yield 8 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Author Sabrina Snyder
PrintRate

Ingredients
 

  • kosher salt
  • 2 pounds red potatoes , washed and cut into 2” cubes
  • 4 slices bacon
  • ranch dressing
  • 2 boneless, skinless chicken breasts , chopped
  • 3 hard boiled eggs , roughly chopped
  • 1 cup cherry tomatoes , halved
  • 1 large avocado , chopped
  • 1/4 cup crumbled blue cheese
  • fresh ground black pepper

Instructions

  • Add water and red potatoes to a large pot and bring to a boil then cook for an additional 10-12 minutes until they’re fork tender.
  • Drain the potatoes and set aside.
  • Cook bacon until crispy. Drain and chop, then set aside.
  • To serving bowl, add ranch dressing and toss with potatoes until evenly coated.
  • Add chicken, bacon, egg, tomatoes, avocado, and blue cheese.
  • Season with salt and pepper and toss to incorporate.
  • Drizzle with more ranch dressing and serve.

Nutrition

Calories: 245kcal | Carbohydrates: 21g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 212mg | Potassium: 839mg | Fiber: 4g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 1mg
Keyword: Cobb Potato Salad, Cobb Salad, Potato Salad

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Cobb Potato Salad with Chicken

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. This is everything a gourmet salad should be, and then some! Looking forward to enjoying this for dinner tonight!

    Reply

  4. I like mashups sometimes and this one is a hit. I added green onions, some chopped celery and a few capers for some different flavors.
    There is a trick I learned a long time ago that gives much better results for bacon. If you are going to crumble or chop it up for the recipe cut it up before you cook it. It cooks faster, more evenly and the pieces stay a lot more uniform.

    Reply