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If you love cobb salad, you should try this potato salad. It is full of blue cheese, avocado, hard boiled eggs, and bacon. A mixture of Italian vinaigrette and blue cheese dressing really gives the potatoes a special touch.
I like to toss the hot potatoes in half the dressing mixture and let them marinate for a while. The potatoes will really absorb the dressing and have a nice flavor. Then just before serving, add the rest of the dressing and the potatoes will have a creamy coating.
I really wanted to use my daughter's favorite dressing (Marie Calender's blue cheese vinaigrette) for this Cobb potato salad, but I couldn't find any in the store. He first had it 2 1/2 years ago at his grandmother's house in Virginia.
Until then, she did not like a single salad dressing. Not one. For a salad she would eat plain lettuce.
As soon as we got home, I ran to the store to buy this wonderful salad dressing that made my fussiest daughter want to eat salad. I couldn't find it in my usual store, so I went to another one. And other. No luck anywhere. Each store had multiple Marie Calender dressings, but not the blue cheese vinaigrette.
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I couldn't give up.
I went to the Marie Calender website and emailed them asking where I could find it in my area. No response.
He was probably willing to drive up to 60 miles to get this bandage. (Yes, I was also quite in love with that).
About a month later, I stopped at Food Lion (which is actually the closest store to my house, but I never shop there unless I only need 1 or 2 things and I need them fast) and lo and behold. In the store where you are less likely to find what I am looking for. Go figure.
Okay whatever. Back to the Cobb salad. I stopped by Food Lion last week to pick up a new bottle for this potato salad, and there was none.
Oh no. Panic.
The producer stared at me frantically reading the bottles of Marie Calender dressing, hoping my eyes were just playing tricks on me. He insisted on looking for some on the back, although he knew that his efforts would be futile: he had read all the labels and there was none that said "Blue cheese vinaigrette". When he came back and let me know that he couldn't find any, he suggested that I make mine by combining Italian dressing with blue cheese dressing.
Because if! That would work. At least for this potato salad. It still wouldn't work well as a salad dressing, because there is no other salad dressing on this earth that tastes of Marie Calender's blue cheese vinaigrette. It has the perfect balance of chunks of blue cheese, with a little flavor, but also some sweetness.
Then the search for the blue cheese vinaigrette resumes. 🙁
At least it still appears on their website, so I don't think it's been discontinued.
Has one of your favorite foods ever gone to the supermarket?
Cobb Potato Salad
Author: Christin Mahrlig
Potato salad with bacon, hard-boiled eggs, avocado and blue cheese.
3 pounds small red potatoes, quartered
1/2 cup of Italian vinaigrette
1/2 cup blue cheese dressing
1 teaspoon of sugar
2 boiled eggs
4 slices of bacon, cooked and crumbled
1/2 small red onion, thinly sliced
1 cup grape tomatoes, cut in half
1/2 avocado, diced
1/4 cup blue cheese crumbles
1/4 teaspoon freshly ground black pepper
salt to taste
Place the potatoes in a medium saucepan with water to cover. Bring to a boil and simmer until potatoes are tender, about 12-15 minutes.
Drain the potatoes and place them in a large bowl.
In a small bowl, mix together the vinaigrette, blue cheese dressing, and sugar. Pour half over potatoes and mix well. Cover the potatoes with plastic wrap and refrigerate 1 to 4 hours. Refrigerate the rest of the vinaigrette mixture as well.
Just before serving, stir the remaining vinaigrette mixture into the potatoes.
Add the remaining ingredients and mix well.
Try seasoning and add additional salt if necessary.
Cobb salad potato