A vibrant and flavorful layered potato salad, perfect for gatherings and potlucks.
Combine the mayonnaise, apple cider vinegar, mustard, paprika, and minced garlic in a mixing bowl. Whisk until smooth and refrigerate.
Chill the dressing for at least 15 minutes to enhance its flavor.
Cook the bacon until crispy, then crumble it into small pieces.
Use a paper towel to absorb excess grease from the bacon.
Cut the baby potatoes into bite-sized pieces and boil them in salted water until tender. Drain and let cool slightly.
Test the potatoes with a fork to ensure they are cooked through but not mushy.
Mix the cooled potatoes with half of the prepared dressing.
Coating the potatoes while they are still warm helps them absorb the dressing better.
Peel and slice the hard-boiled eggs.
Use a sharp knife to get clean slices of the eggs.
Layer the salad in a trifle dish: start with the dressed potatoes, followed by peas, bacon, onions, the remaining dressing, cheese, eggs, and radishes.
Arrange the layers neatly for an appealing presentation.
Serve the salad chilled and enjoy.
Garnish with extra herbs or a sprinkle of paprika for a pop of color.
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