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Shrimp Louie Cobb Salad with Potatoes

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Potato Type: YellowRusset
Cuisine: American
Prep Method: Boiled


SaladSide Dish


Serves 24




  • 60 cups chopped romaine lettuce
  • 2 1/4 to 3 cups prepared red wine vinaigrette
  • 12 cups Pickled Vegetable Potato Salad
  • 96 poached 16/20 shrimp, peeled
  • 12 hard boiled eggs, quartered
  • 12 cups grape tomatoes, halved
  • 6 cups peeled and diced cucumber
  • 6 cups diced mango
  • 6 avocados, sliced
  • 1 1/2 to 3 cups thinly sliced green onions, white and very light green portion only
  • About 9 cups Louie Dressing
  • 12 lemons, cut into wedges

Louie Dressing

  • 5 cups mayonnaise
  • 2 1/2 cups cocktail sauce
  • 2/3 cup sour cream
  • 1 Tablespoon Old Bay Seasoning
  • 1 Tablespoon freshly squeezed lemon juice
  • Tabasco sauce
  • 2/3 cup finely diced celery
  • 1/4 cup plus 2 tablespoons sweet pickle relish
  • 2 1/2 Tablespoons finely chopped flat leaf parsley
  • 2 Tablespoon finely chopped green onions, white and very light green portion only



  1. For each salad, toss 2 1/2 cups of the lettuce with 1 1/2 to 2 tablespoons of the vinaigrette and place in a chilled serving bowl.
  2. Spoon 1/2 cup of the potato salad across the center.
  3. Arrange 4 shrimp, 2 pieces egg, 1/2 cup of tomatoes, 1/4 cup of cucumber, 1/4 cup of mango, and 2 slices of the avocado around the potato salad.
  4. Sprinkle 1 to 2 Tablespoons of the green onion over the top and serve with the dressing and lemon wedges on the side.

Louie Dressing

  1. Whisk together the mayonnaise, cocktail sauce, and the sour cream until smooth.
  2. Add the Old Bay and lemon juice, and season to taste with Tabasco.
  3. Stir in the celery, relish, parsley, and green onions.

Click here for the: Pickled Vegetable Potato Salad


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Recipe By: Chef Joe Goetze, Founding Farmer's Restaurant

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