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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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. Ingredients:
1 cup mayonnaise |
2 -3 tablespoons apple cider vinegar |
1 teaspoon dry mustard |
1 teaspoon paprika |
2 minced garlic cloves |
salt and pepper |
12 slices bacon |
2 lbs tiny new potatoes |
2 cups sweet peas (fresh or frozen) |
1 small sweet onion, chopped |
2 cups shredded cheddar cheese |
6 eggs |
1/2 cup sliced red radish |
salt and pepper |
Directions:
1. Mix dressing ingredients together, refrigerate until ready to use.
2. Cook bacon crisp, crumble, and set aside.
3. 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.
4. Hard boil eggs, allow to cool, remove shells.
5. 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.
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