Simple Seven-Layer Potato Salad
This Simple Seven-Layer Potato Salad is great for the baked potato lover in all of us. Made like a deconstructed version of your favorite baked spud, this easy potato salad recipe is the ultimate dish for summer potlucks. You'll please the entire crowd when you show up with this delicious and filling side dish. Made with layers upon layers of potato, hard-boiled eggs, sour cream, celery, Cheddar cheese, onion, and bacon bits, this colossal salad will put other potato salad recipes to shame.
To prepare bacon, chop strips into small pieces and place on a paper towel-lined plate with a piece of towel on top. Microwave on power 7 for 30 seconds or until just cooked and lightly browned.
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Chilling Time1 hr
Cooking Time15 min
- 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
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.