Cobb Potato Salad: Weird, but good!

Yes, its green potato salad.  I’ll explain in a minute.
About a year ago, I decided to start a blog.  I had been asked over and over for recipes, input, sometimes advice, and I thought that if I started putting it all in one place, I could share with everyone about everything-all at the same time!  My friends and family (and a few strangers) could take from it what they wanted, maybe try something new, and I would have a master list of my best and most used recipes.  Before I actually set this blog in motion, I had an ongoing list of food running through my head.  This is a bit what it sounded like:

“Mmmm.  Yeah (OK fine. Yah.  I’m from MN after all…)  Hmm.  Corn Casserole.  That one is a great one.  People are always asking for that recipe.  Mmhmm.  Bread.  Yup.  Earth Bread too.  That is perfect.  Hmm.  Maybe?  No.  How about?  No.  I wonder if people like…?  Aarg!  I just…oooh!  I won’t forget that one.  Yah.  And-ho ho!  I can’t wait to share this with everyone!”

And so on and so forth.

The following is that kind of recipe.  It has been on my mind to share with all of you for over a year, and so far, something has always got in the way; no time to photograph it, change of menu plans, or often, the avocados that make it such a lovely green were still on my counter and about as soft as a baseball.  I must say un-ripe avocados are fast turning into a pet peeve of mine…But not today!  Nothing can keep me quiet any longer!  Behold!  My favorite potato salad!

But it comes with a few rules.  First of all, the reason this was not on the blog before Memorial Day or 4th of July, was because it is terrible to bring to a potluck or serve to a crowd as it cannot be made ahead of time.  Blast you avocados!  So wonderful!  So creamy!  Yet so temperamental when exposed to air!  It is this process (oxidation) that makes this salad look…um…well…lets just say really unappetizing after a few hours.  The avocados turn black and even though it tastes absolutely fine, its sorta hard to make yourself eat it.  DO NOT LET THIS ONE MINOR FLAW DISCOURAGE YOU FROM MAKING THIS DISH!  Just keep in mind that it works best for small groups and your goal is to not have any leftovers.  Although just to clarify, my family really doesn’t care and eats it anyway, discoloration or no!  The flavor is so fantastic, it is well worth it. Cobb Potato Salad
All of these quantities are approximate.  Omit anything you don’t like, with the exception of the dressing.  In a group, this could serve 6-8 if there is other food, but generally count on serving about 4-5 with this.

2 1/2 lbs potatoes, peeled and cubed
olive oil and red wine vinegar-about 2 T of each
salt and pepper

3 hard boiled eggs, diced
4 slices of bacon, cooked and chopped
2 T of chives, chopped or 2 green onions, chopped
crumbled bleu cheese to taste, about 1/4 c
1 c mayo
1 avocado

Boil the cubed potatoes until just soft, but not mushy.  Drain and dump into a large bowl.  Sprinkle with salt and pepper and drizzle liberally with olive oil and red wine vinegar (any vinegar will do).  Toss carefully to coat the potatoes evenly.  Chill until cold. *NOTE*  This step adds a difference you won’t taste in the final dish, but you will notice the next time if you skip it.  I do this for any kind of potato salad I make as it gives flavor to the actual vegetable itself, instead of just coating it.  You can also make this ahead of time up to this point.
Once the potatoes are cold, mash the mayo and avocado together and add it to the bowl, along with the rest of the ingredients.  Mix gently, but thoroughly.  Serve immediately.