Layered Potato Salad Recipe

Name: Layered Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium potatoes; 1 c. fresh parsley; 1 large onion, minced; 1 c. mayonnaise, divided; 1 (8 oz.) carton sour cream; 1 1/2 tsp. celery seed; 1 tsp. salt; 1/2 tsp. pepper; 2 tsp. horseradish; 6 eggs, hard-boiled

Servings: persons

8 medium potatoes
1 c. fresh parsley
1 large onion, minced
1 c. mayonnaise, divided
1 (8 oz.) carton sour cream
1 1/2 tsp. celery seed
1 tsp. salt
1/2 tsp. pepper
2 tsp. horseradish
6 eggs, hard-boiled

1
Cook potatoes in boiling salted water about 30 minutes or until tender; drain and cool slightly.
2
Peel and thinly slice potatoes; set aside.
3
Combine parsley and onion and set aside.
4
Combine mayonnaise, sour cream, celery seed, salt and pepper and horseradish; stir well.
5
Place 1/3 of potatoes in a 13 x 9-inch dish; top with 1/3 mayonnaise mixture, 1/3 sliced eggs and 1/3 of onion and parsley mixture.
6
Repeat layers twice.
7
Cover and chill for 8 hours.

1938

kcal

Calories

200

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 medium potatoes, 1 c. fresh parsley, 1 large onion, minced, 1 c. mayonnaise, divided, and more.

Yes, Layered Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Potato Salad

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