Seven Layer Potato Salad
Elevate your next gathering with this stunning Seven Layer Potato Salad, a vibrant and flavorful twist on a classic dish. Tender Russet potatoes form the foundation, layered with crisp celery, sweet peas, tangy Dijon-infused dressing, and a medley of textures including hard-boiled eggs, crumbled bacon, and shredded cheddar cheese. Served in a clear glass dish, each layer is a feast for both the eyes and the palate, making it perfect for potlucks, picnics, or family dinners. This make-ahead salad is chilled to perfection, allowing the smoky bacon, creamy dressing, and sharp cheese to meld beautifully with the fresh veggies. Easy to prepare in just 30 minutes, this recipe delivers bold flavors and stunning presentation for a crowd-pleasing side dish. Try this irresistible seven-layered delight today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 teaspoon Kosher salt
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 cup (diced) Celery
- 0.5 cup (finely diced) Red onion
- 4 large (chopped) Hard-boiled eggs
- 6 slices (cooked and crumbled) Bacon
- 1 cup (thawed) Frozen peas
- 1 cup (shredded) Cheddar cheese
- 2 tablespoons (chopped) Chives or green onions
- 0.5 teaspoon Black pepper
Instructions
Wash and peel the potatoes. Cut them into 1-inch chunks.
Place the potatoes in a large pot of water with 1 teaspoon of kosher salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and let them cool completely. You can refrigerate them to speed up the cooling process.
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and black pepper. Set the dressing aside.
Once the potatoes have cooled, start layering in a large glass trifle bowl or a similar dish.
Layer 1: Add the potatoes evenly to the bottom of the dish.
Layer 2: Spread the diced celery over the potatoes.
Layer 3: Add the finely diced red onions.
Layer 4: Spread the chopped hard-boiled eggs over the onions.
Layer 5: Sprinkle the thawed peas evenly over the eggs.
Layer 6: Pour the dressing evenly over the salad, spreading it gently with a spatula.
Layer 7: Top with shredded cheddar cheese, crumbled bacon, and chopped chives or green onions for garnish.
Refrigerate the salad for at least 1 hour before serving to let the flavors meld.
Serve the salad chilled directly from the dish. Enjoy!
Nutrition Facts
Calories |
4191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.3 g | 349% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1256 mg | 419% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 334.8 g | 122% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 34.2 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 997 mg | 77% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 7500 mg | 160% | |
*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.
