Easy Layered Potato Salad
Description
Make the perfect side to go along with your main dish. It's prepared with red potatoes, cheese, bacon, celery, green onions and more. Serve it in a large glass bowl to show off its beauty.
Ingredients
2 lb. small red potatoes, halved or quartered
1/2 c. mayonnaise
1/2 c. sour cream
1/2 t. lemon pepper
1/2 t. salt
1/2 t. fresh ground black pepper
4 hard boiled eggs, roughly chopped
1 c. diced celery
1/2 c. shredded Cheddar cheese
2 green onions, chopped, including some of the light green tops
4 strips bacon, cooked, drained, and chopped finely
1/4 c. chopped parsley
Directions
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Cut potatoes into halves or quarters, depending on size. Place in a large pot; cover with cold water. Bring to a boil; cook on medium heat 12-15 minutes. Cook until they can be pierced with a fork but are not mushy. Drain well. Cool.
While potatoes are cooking, cook bacon; drain; chop.
Dressing: Combine mayonnaise, sour cream, lemon pepper, salt and pepper.
In a large bowl, toss cooled potatoes with half of the dressing. Smooth the potatoes into an even first layer; place remaining ingredients in layers: celery, eggs, and green onions.
Top with about half of the bacon and then half of the parsley. Spread remaining dressing on top. Sprinkle with remaining bacon and parsley, to garnish.
Cover with plastic wrap. Refrigerate for 1 hour or up to 1 day before serving.
8-10 servings.