Seven Layer Potato Salad


2 pounds red skinned potatoes, quartered
4 hard-boiled eggs, chopped
3 celery stalks, chopped
½ cup shredded Cheddar cheese
2 scallions, sliced
¼ cup bacon bits
½ cup mayonnaise
½ cup sour cream
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper


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, then place in a large glass bowl.

Layer with eggs, celery, cheese, scallions, and bacon bits. In a small bowl, combine remaining ingredients, mix well, and pour over salad. Refrigerate until ready to serve.
More information