Cobb Potato Salad (with Chicken)

by Sabrina Snyder

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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 a unique salad that brings all the flavor of 2 staple meals together. The family will love and ask for it over again!

Salads are a favorite to make! I’ve made a lot of fun, unique salads, from BBQ Chicken Pasta Salad to Broccoli Bacon Salad but this Cobb Potato Salad (with Chicken) may be one of my favorites!

Sabrina’s Cobb Potato Salad (with Chicken) Recipe

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 potato salad that only takes a few minutes to make. Perfect for picnics, potlucks, or meal prep, this dish works as both a side or a main course. It’s a great way to turn simple ingredients into something that feels complete, satisfying, and a little elevated!

Recipe Card

Dinner, then Dessert

Cobb Potato Salad (with Chicken) Recipe

Cobb Potato Salad is a unique salad that brings all the flavor of 2 staple meals together. The family will love and ask for it over again!
Yield 8 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Mixed ingredients topped with dressing
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

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Sabrina’s Tip

Dress the potatoes while they’re still slightly warm. Warm potatoes absorb the dressing much better, giving you more flavor in every bite instead of it just sitting on the surface. Then, let the salad cool before adding delicate ingredients like avocado so it stays fresh and doesn’t get mushy.

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About This Recipe

This salad is loaded with bold, familiar flavors, juicy protein, and fresh ingredients to keep it bright and balanced. Each bite delivers a mix of creamy, savory, and fresh elements, making it more dynamic than a traditional potato salad or Cobb Salad. This is an easy salad recipe for a side dish or a meal that your friends and family will love. One of the things that makes this dish stand out is the contrast in textures. That mix keeps it from feeling too heavy while still being filling enough to serve as a main dish or a side to complete a meal.

Pairing Suggestions

For a complete summer BBQ, try pairing it with Grilled Pork Tenderloin that is easy to prepare. Since you already have the grill going, try this Grilled Pineapple for a sweet side dish. Don’t forget about dessert! Try my Red, White and Blue Cheesecake Bars.

How To Store

  • Serve: You shouldn’t leave your salad out for longer than 2 hours or your stomach may not like you anymore.
  • Store: This 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.

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.

More Summer BBQ Salads

Cobb Potato Salad with Chicken

Photos Used In Previous Posts

Closeup of mixed ingredients in a bowl with dressing
Salad in bowl with all the ingredients
Mixed ingredients in a bowl with dressing

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. 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