Baby Potato Cobb Salad

This delicious Baby Potato Cobb Salad is the ultimate vegetarian side dish for summer! Packed with boiled eggs, fresh greens, juicy tomatoes, feta, and more. Ready in just 15 minutes!

📝 Ingredients

• 250-300 g of baby potatoes (sliced)
• 3 eggs (sliced)
• 2 avocados (sliced)
• 1 cup of baby tomatoes (chopped)
• 1/2 red onion (sliced)
• 1-2 iceberg lettuces (chopped)
• Feta cheese
• 1/4 cup of Greek yogurt
• 2 tbsp of olive oil
• Salt to taste
• pepper to taste
• A splash of lemon juice
• 1-2 tsp of chopped fresh parsley

👨‍🍳 Instructions

1. 1Wash baby potatoes. Add them to a medium-sized saucepan and fill it with enough cold water to cover them. Add a pinch of salt and bring the water to a boil. Then cook the potatoes on medium heat for 10-15 minutes or until done. Slice potatoes and set aside to cool.
2. 2Meanwhile, add eggs to a medium-sized saucepan and fill the saucepan with cold water to cover them. Bring the eggs to a boil, lower the heat and cook for 12 minutes. Leave the eggs to cool, peel and slice the them and set aside.
3. 3Peel the avocados, remove the seeds and slice horizontally. Then, chop baby tomatoes, a red onion and iceberg lettuce.
4. 4To make the dressing, combine Greek yogurt, olive oil, salt to taste, pepper to taste, a splash of lemon juice and parsley until well combined.
5. 5Plate up, crumble feta cheese on top and add the dressing.