Layered Potato Salad

  • Yield: 6 to 8 servings


8medium baking potatoes, boiled until just done
2 1/2cups mayonnaise
2cups sour cream
1teaspoon horseradish
1teaspoon celery seed
1/2teaspoon salt
1medium onion, finely chopped
-- salt to taste
1/2cup parsley


  1. Peel and slice potatoes in 1/8-inch slices.
  2. Combine mayonaisse, sour cream, horseradish, celery seed and salt, and set aside.
  3. In another bowl, mix onion and parsley.
  4. In a large serving bowl, arrange single layer of potato slices.
  5. Cover with layer of mayonaisse mixture.
  6. Sprinkle layer with onion and parsley.
  7. Continue layering, ending with parsley and onion.  Do not stir.
  8. Cover and refrigerate at least 8 hours before serving.

Recipe reprinted with permission from The Junior League of Charleston’s Charleston Receipts Album; An Organizer for your Collected Recipes (Charleston, South Carolina 2007).