7th Inning Stretch Layered Potato Salad
Get ready to hit a home run with this show-stopping 7th Inning Stretch Layered Potato Salad, a crowd-pleasing dish perfect for game day parties, BBQs, or any festive gathering! Featuring creamy Yukon Gold potatoes as the base, each vibrant layer is packed with crisp celery, tangy red onion, smoky bacon, and rich shredded cheddar cheese, all tied together with a zesty dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Hard-boiled eggs and a sprinkle of fresh parsley add the perfect finishing touches to this stunningly presented dish. Assembled in a glass bowl or trifle dish, the visually striking layers make it as much a feast for the eyes as it is for the taste buds. Easy to prepare and chilled to perfection, this layered potato salad is sure to be a grand slam at your next gathering!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 6 large Hard-boiled eggs
- 1 cup Celery
- 0.5 cup Red onion
- 6 slices Cooked bacon
- 1 cup Cheddar cheese, shredded
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1.5 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
1. Wash the Yukon Gold potatoes and place them in a large pot. Add enough water to cover the potatoes by at least 1 inch, then bring to a boil. Lower the heat to medium and cook for 15–20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and let them cool for 10–15 minutes. Once cooled, peel the skins (optional) and cut the potatoes into 1-inch cubes.
3. While the potatoes cool, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper. Set aside.
4. Dice the celery and red onion into small pieces. Crumble the cooked bacon and chop the hard-boiled eggs into bite-sized pieces. Shred the cheddar cheese if not pre-shredded.
5. In a large glass bowl or trifle dish, begin the layering. Start with half of the cubed potatoes to form the bottom layer.
6. Spread a third of the dressing evenly over the potatoes. Then add half of the celery, red onion, hard-boiled eggs, crumbled bacon, and shredded cheddar cheese, in that order.
7. Repeat with another layer: remaining potatoes, a third of the dressing, and the remaining celery, red onion, eggs, bacon, and cheese.
8. Finish the salad with the last third of the dressing spread evenly on top. Garnish with chopped fresh parsley for a pop of color.
9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld together.
10. Serve chilled and enjoy your 7th Inning Stretch Layered Potato Salad during the big game or any festive gathering!
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.8 g | 364% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1693 mg | 564% | |
| Sodium | 5583 mg | 243% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 19.6 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 1315 mg | 101% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5080 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
