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!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Wash and peel the potatoes. Cut them into 1-inch chunks.

Step 2

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.

Step 3

Drain the potatoes and let them cool completely. You can refrigerate them to speed up the cooling process.

Step 4

In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and black pepper. Set the dressing aside.

Step 5

Once the potatoes have cooled, start layering in a large glass trifle bowl or a similar dish.

Step 6

Layer 1: Add the potatoes evenly to the bottom of the dish.

Step 7

Layer 2: Spread the diced celery over the potatoes.

Step 8

Layer 3: Add the finely diced red onions.

Step 9

Layer 4: Spread the chopped hard-boiled eggs over the onions.

Step 10

Layer 5: Sprinkle the thawed peas evenly over the eggs.

Step 11

Layer 6: Pour the dressing evenly over the salad, spreading it gently with a spatula.

Step 12

Layer 7: Top with shredded cheddar cheese, crumbled bacon, and chopped chives or green onions for garnish.

Step 13

Refrigerate the salad for at least 1 hour before serving to let the flavors meld.

Step 14

Serve the salad chilled directly from the dish. Enjoy!

Nutrition Facts

Serving size	(2183.6g)

Amount per serving	% Daily Value*
Calories	4191.1

Total Fat 272.3g	0%
Saturated Fat 62.2g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1256.1mg	0%
Sodium 4166.1mg	0%
Total Carbohydrate 334.8g	0%
Dietary Fiber 29.8g	0%
Total Sugars 34.2g
Protein 109.1g	0%

Vitamin D 207.7IU	0%
Calcium 997.2mg	0%
Iron 19.0mg	0%
Potassium 7500.3mg	0%

*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.

Source of Calories

Fat: 58.0%

Protein: 10.3%

Carbs: 31.7%