Layered Potato Salad with Parsley

  • Yield 8 servings

The flavor of these potatoes is enhanced by boiling them in water seasoned with garlic, bay leaf and celery leaves. Show off the appealing layers in a glass bowl.

Layered Potato Salad with Parsley
Teresa Blackburn


8 red potatoes (medium to large)
1 garlic clove
1 bay leaf
Celery tops
8 ounces sour cream
1 1/2 cups mayonnaise
1 tablespoon (heaping) horseradish
1 tablespoon celery seed
2 Vidalia onions, chopped
1 cup fresh Italian parsley, chopped
1/2 teaspoon salt
Black pepper


  1. Boil potatoes with garlic, bay leaf, and celery tops to flavor water. Cool, peel and slice.
  2. Mix sour cream, mayonnaise, horseradish, and celery seed.
  3. Mix together onions and parsley.
  4. Place a layer of sliced potatoes in a clear glass bowl or casserole dish. Sprinkle with salt and pepper. Spread a layer of mayonnaise mixture on top of potatoes, followed by a layer of  parsley mixture. Repeat layer.



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