Layered Potato Salad

  • Yield 6 to 8 servings

This potato salad is different and delicious!


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





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