EASY 7-LAYER POTATO SALAD
Easy 7-Layer Potato Salad is the perfect solution to your potluck woes. Want to bring one of the most beloved potluck recipes to the event? Then you'll want to make sure you have this recipe in your back pocket. Made with eggs, shredded Cheddar cheese, bacon bits and plenty more, this is an easy potato salad recipe that will keep them coming back for seconds. Bust out this recipe anytime this summer, and it's sure to be a hit no matter the occasion!
Provided by RecipeLion.com Test Kitchen
Categories Potato Salad
Number Of Ingredients 12
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.
PERFECT POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.
SEVEN LAYER POTATO SALAD
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.
Provided by EmmyDuckie
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
SEVEN LAYER POTATO SALAD
Nothing beats a homemade deli-style potato salad, and nothing compares to our Seven Layer Potato Salad! With layer after layer of colors, textures, and flavors, this one will be the talk of your picnic or grill-fest!
Provided by Ginsburg Enterprises
Categories Deli Salads
Number Of Ingredients 11
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.
ELEVEN-LAYER POTATO GRATIN
Steps:
- Preheat the oven to 375 degrees F.
- In a 10-by-10-by-2-inch casserole, arrange some of the potatoes in an even layer, drizzle with 3 tablespoons of the cream and season with salt and pepper. Repeat with the remaining potatoes, cream and salt and pepper to form 11 layers. Press down on the layers to totally submerge them in the cream.
- Cover and bake for 30 minutes; remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through and the top is browned, 30 to 45 minutes longer. Evenly distribute the Caramelized Shallots and Fried Sage Leaves over the top.
- Melt the butter in a large saute pan over medium heat. Add the shallots and sugar and slowly cook, stirring occasionally, until golden brown and caramelized, about 40 minutes; season with salt and pepper.
- Heat the oil in a small saucepan over medium heat until it begins to simmer. Add the sage leaves in batches and fry for a few seconds until crisp. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
- Cover and refrigerate the flavored oil to save for sauteing fish, chicken or pork chops.
7-LAYER SALAD
This salad has been a regular at our church potluck dinners and is always enjoyed by many. I asked for the recipe early on and have made it many times in the past 15 years.
Provided by Kara Parsons
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
- Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 18.1 g, Cholesterol 128.3 mg, Fat 25.4 g, Fiber 2 g, Protein 19.6 g, SaturatedFat 9.1 g, Sodium 1005.2 mg, Sugar 13.7 g
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
7TH INNING STRETCH LAYERED POTATO SALAD
You'll score with this updated potato salad, which, instead of being tossed, features seven layers; with an ultra-creamy dressing that gets its fluffy texture from beaten eggs.
Provided by RecipeNut
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 348.9, Fat 15.9, SaturatedFat 3.1, Cholesterol 193.6, Sodium 620.5, Carbohydrate 43.1, Fiber 3.6, Sugar 16.9, Protein 9.8
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