Crowd-pleasing healthy and hearty Potato Cobb Salad with a Savoury Herb and Garlic Dressing. A few tips and tricks for easy prep and quick clean up with this healthy Cobb Salad recipe.
This post in partnership and sponsored by The Little Potato Company as part of their Brand Ambassador Program. We only support brands we love and cook with at home.
Salads that eat like a full, satisfying meal are my favourite. Everyone can fill up on the ingredients they love the most while still enjoying a hearty and healthy meal. I’ve loaded this Cobb Salad with tons of vegetables, some the usual suspects and others, like potatoes, not so usual but still delicious.
Why add in more vegetables? Because I love a well-rounded meal and if I can pack in more nutritious vegetables like little potatoes then I’m doing a happy dance for a dinner that meets all my requirements (nourishing, satisfying, no whining from the kids about it, it doesn’t call for a million ingredients, etc.). It’s a bonus that Creamer potatoes go exceptionally well with ingredients like eggs, bacon, avocado, and tomatoes, which are more common to a traditional Cobb Salad.
And the best part? These potatoes are incredibly quick to prepare as they are from The Little Potato Company’s Microwave Ready line (pre-washed, no peeling required, and cook in just 5 minutes in the microwave!) . Any one of their 3 delicious flavours – Garlic Parsley, Savory Herb, *new* Tomato Basil, will work perfectly in this healthy Cobb Salad recipe. Pro-tip: remember to remove the seasoning package before microwaving.
The Microwave Ready fresh Creamer potatoes are not only the flavour star in this dish, but that seasoning pack lends a hand with the vinaigrette as well. Add a touch more oil, some vinegar, and Dijon mustard with the seasoning package to unify the flavours of this dish and create a herb-a-licious salad dressing.
I didn’t use a ton of bacon in this recipe and I haven’t included any cheese. I find bacon can go a long way in salads and other dishes so I kept it at a minimum in this recipe to amp up the space for fresh wholesome vegetables. I skipped the cheese as I really wanted a healthier dish that can be served all Spring and Summer long – perfect for Mother’s or Father’s Day brunches, graduation celebrations or even just a nice brunch with friends.
More healthy Cobb Salad recipes:
More unique and kid-approved healthy potato salad recipes:
- Mexican Street Corn Potato Salad
- Italian Potato Salad
- Bacon, Parmesan and Arugula Potato Salad
- Balsamic Steak Salad
Crowd-pleasing healthy and hearty Potato Cobb Salad with a Savoury Herb and Garlic Dressing. A few tips and tricks for easy prep and quick clean up!
- 454 grams (1 lb) Microwave Ready Little Potatoes* (any flavour will work)
- 225 grams (1/2 lbs or approx. 4-5 thick cut pieces) bacon**, cooked until crisp
- 4 large eggs
- 1 large head of lettuce, such as romaine, green leaf, or butter***
- 225 grams (1/2 lbs) cherry tomatoes, halved
- 2 large avocados, sliced
- 1/4 small red onion, thinly sliced
- 1/2 medium lemon, juiced (about 2 tbsp)
- 3 tbsp olive oil, divided
- 3 tbsp white or red wine vinegar
- 1 tsp Dijon mustard
- 2 tsp chopped fresh parsley leaves, optional (for garnish)
- 1/4 cup crumbled blue cheese or feta, optional
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). Add eggs (directly from fridge) with shells still on and cook for precisely 6 minutes and 45 seconds for a jammy egg****. 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 2 tbsp of olive oil and toss to combine. Carefully transfer potatoes to a serving plate using a slotted spoon. In the microwave package with residual oil and seasoning add remaining 1 tbsp of olive oil, juice from 1/2 lemon, 3 tbsp wine vinegar, and 1 tsp of Dijon mustard. Whisk to emulsify vinaigrette.
Eggs should have cooled by this point. Carefully crack the outside shell and discard shell. Cut eggs in half.
Pile potatoes, lettuce, bacon, tomatoes, avocados, and red onion onto a large platter or individual plates. Drizzle with vinaigrette.
* any flavour of the Microwave Ready or Oven | BBQ Ready Little Potatoes will also work in this recipe as well. Simply follow the package instructions for cooking and save the residual seasoning and oil in the package for the salad dressing.
** my favourite 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 15-20 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 6 minutes will be soft-boiled with a runny yolk (any time less than 6 minutes could result in a raw egg).