Seven Layer Potato Salad

Seven Layer Potato Salad


2 pounds red skinned potatoes, quartered

4 hard-boiled eggs, chopped

3 celery stalks, chopped

½ cup shredded Cheddar cheese

2 scallions, sliced

¼ cup bacon bits

½ cup mayonnaise

½ cup sour cream

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper


Place potatoes in a soup pot and add enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until potatoes are fork-tender; drain and let cool, then place in a large glass bowl.

Layer with eggs, celery, cheese, scallions, and bacon bits. In a small bowl, combine remaining ingredients, mix well, and pour over salad.

Refrigerate until ready to serve.

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