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.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Layer potatoes, celery, red onion, eggs, dressing, green onions and sunflower seeds in large clear bowl.

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