7th Inning Stretch Layered Potato Salad Recipes

Steps:

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

Steps:

• Mix dressing ingredients together, refrigerate until ready to use.
• Cook bacon crisp, crumble, and set aside.
• Meanwhile, cut potatoes in halves or quarters to get bite sized pieces. Boil in well salted water until fork tender. Allow to cool slightly, and mix with half of the dressing.
• Hard boil eggs, allow to cool, remove shells.
• Assemble the salad in a trifle dish or other clear straight sided bowl. Place potatoes on bottom, followed by peas, bacon, onions, the other half of the dressing, cheese, sliced or crumbled eggs, and radishes.