Simple Seven-Layer Potato Salad

By jab120638

Ingredients

• 2 pounds small red potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt
• fresh ground black pepper
• 4 hard boiled eggs, roughly chopped
• 1 cup diced celery
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped, including some of the light green tops
• 2 strips bacon, cooked, drained and chopped finely
• 1/4 cup finely chopped parsley

Details

Servings 10
Cooking time 75mins
Adapted from recipelion.com

Preparation

Step 1

Instructions

Cut potatoes into halves or quarters, depending on their size. Place in a large pot and cover with water. Bring to a boil, then cook on medium for 12 15 minutes test to see that they are cooked but not falling apart. Drain well and cool while preparing remaining ingredients.

Make the dressing by combining mayonnaise, sour cream, celery salt and salt and pepper.

In a large bowl, toss potatoes with about half of the dressing. Smooth the potatoes into an even layer and add remaining ingredients in layers: celery, eggs, green onion. Top with about half the bacon and half the parsley, then spread remaining dressing on top and sprinkle with reserved bacon and parsley to garnish.

Cover with plastic wrap and chill for 1 hour or up to 1 day before serving.

Cut potatoes into halves or quarters, depending on their size. Place in a large pot and cover with water. Bring to a boil, then cook on medium for 12 15 minutes test to see that they are cooked but not falling apart. Drain well and cool while preparing remaining ingredients.

Make the dressing by combining mayonnaise, sour cream, celery salt and salt and pepper.

In a large bowl, toss potatoes with about half of the dressing. Smooth the potatoes into an even layer and add remaining ingredients in layers: celery, eggs, green onion. Top with about half the bacon and half the parsley, then spread remaining dressing on top and sprinkle with reserved bacon and parsley to garnish.

Cover with plastic wrap and chill for 1 hour or up to 1 day before serving.