7th Inning Stretch Layered Potato Salad Recipes

EASY 7-LAYER POTATO SALAD

Steps:

• Cut potatoes into halves or quarters, depending on their size. Place in a large pot and cover with water. Bring to a boil, and 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, lemon pepper, 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.

SIMPLE SEVEN-LAYER POTATO SALAD

Steps:

• 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.

SEVEN LAYER POTATO SALAD

Steps:

• 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. Place in a large bowl.
• To make the dressing, in a small bowl, combine mayonnaise, sour cream, garlic powder, salt, and pepper; mix well. Add half the dressing to the potatoes and toss gently. Layer with eggs, celery, cheese, scallions, and bacon bits. Pour remaining dressing over salad. Refrigerate until ready to serve.

SEVEN LAYER POTATO SALAD

Steps:

• Mix dressing ingredients together, refrigerate until ready to use.
• Cook bacon crisp, crumble, and set aside.
• Meanwhile, cut potatoes in halves or quarters to get bite sized pieces. Boil in well salted water until fork tender. Allow to cool slightly, and mix with half of the dressing.
• Hard boil eggs, allow to cool, remove shells.
• Assemble the salad in a trifle dish or other clear straight sided bowl. Place potatoes on bottom, followed by peas, bacon, onions, the other half of the dressing, cheese, sliced or crumbled eggs, and radishes.

7TH INNING STRETCH LAYERED POTATO SALAD

Steps:

• Whisk eggs and sugar in medium saucepan. Whisk in vinegar and 2 tablespoons water. Bring to a boil over medium-high heat; boil 4 minutes or until thickened, stirring constantly. Pour into medium bowl; whisk in mayonnaise, mustard and salt. Refrigerate until well chilled. Meanwhile, cook potatoes in a large saucepan of simmering water over medium to medium-low heat 20 minutes or until just tender when pierced with a knife. Drain; cool. Peel; cut into 1 inch pieces. Layer potatoes, celery, red onion, eggs, dressing, green onions and sundflower seeds in large clear bowl.

7TH INNING STRETCH LAYERED POTATO SALAD

Steps:

• Whisk eggs and sugar in medium saucepan. Whisk in vinegar and 2 tablespoons water. Bring to a boil over medium-high heat; boil 4 minutes or until thickened, stirring constantly. Pour into medium bowl; whisk in mayonnaise, mustard and salt. Refrigerate until well-chilled.
• Meanwhile, cook potatoes in large saucepan of simmering water over medium to medium-low heat 20 minutes or until just tender when pierced with a knife. Drain; cool. Peel; cut into 1-inch pieces.
• Layer potatoes, celery, red onion, eggs, dressing, green onions and sunflower seeds in large clear bowl.