Prep 15 mins
Cook 30 mins
A new twist on the old favorite Seven Layer Salad, based on potato salad rather than the usual iceberg lettuce for something a bit more substantial. Bacon, eggs, peas, and cheese are traditional in a Seven Layer, but a little bite from radishes, onions, and a few surprise ingredients makes this one a little more interesting.
- 236.59 ml mayonnaise
- 29.58-44.37 ml apple cider vinegar
- 4.92 ml dry mustard
- 4.92 ml paprika
- 2 minced garlic cloves
- salt and pepper
- 12 slice bacon
- 907.18 g tiny new potatoes
- 473.18 ml sweet peas (fresh or frozen)
- 1 small sweet onion, chopped
- 473.18 ml shredded cheddar cheese
- 6 eggs
- 118.29 ml sliced red radish
- salt and pepper
- 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.
This was very very good and such a great addition to any table....very pretty with all the colors....Tasted wonderful...Made for Spring PAC 2010
one of the best potatoe salad I have ever come acrossed....it is a meal in itself...wonderful flavor ..I did omit the garlic this time and the flavor is still excellent...
I scaled this down and made in a small trifle glass. It was perfect for one person. I used veggie bacon and really enjoyed all the flavors. Thanks! And good luck!