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–+ servings

Layered Potato Salad

If you’re looking for a simple way to enjoy potatoes differently, this layered version is worth trying. It’s light, comforting, chills beautifully, and makes an easy snack or make-ahead side.
Shared notes will appear here.
Soups, Salads & Bowls
Mediterranean
Kitchen Pace : 🕒🕒
Servings: 9
Recipe by NAVA Kitchen
Layered potato salad on a white cake stand with green herb potato base, carrot potato middle, red cabbage potato layer, creamy mayo topping, and shredded mozzarella, photographed in soft natural light on a neutral beige background.
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Ingredients:

Base
  • 9 medium potatoes
  • 3 tbsp olive oil
  • 2¼ tsp salt
  • 3 tbsp lemon juice
Mix-ins
  • 3 carrots, shredded
  • ¾ cup parsley, finely chopped
  • 2 green onions, finely chopped, optional
Topping
  • 2 tbsp mayonnaise
  • 1 cup shredded mozzarella

Method:

Start Cooking
  • Steam potatoes until soft, about 20–25 minutes.
  • Transfer hot potatoes to a large bowl. Add olive oil, salt, and lemon juice. Mash until smooth.
  • Divide mashed potatoes into two equal portions.
  • Mix shredded carrots into one half.
  • Mix parsley (and green onions, if using) into the other half.
  • Lightly grease your 9×9 dish.
  • Spread the carrot mixture evenly as the first layer.
  • Add the parsley layer on top, smoothing gently and pressing lightly to compact.
  • Spread mayonnaise over the surface and sprinkle mozzarella evenly.
  • Refrigerate for at least 1 hour to set. Slice and serve chilled or slightly cool. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • You can divide the mashed potatoes into three portions and add finely shredded red cabbage as a third layer for extra color and light crunch.
  • For a thinner version, use a 9×13 dish. For thicker slices, keep it in a 9×9 pan.
  • For a  molded presentation, line your baking dish with plastic wrap, layer the salad as usual, chill, then turn it upside down onto a serving plate and peel off the wrap for a beautifully shaped potato salad.
 
Make it yours
  • Swap mozzarella for feta, havarti, or mild white cheddar for a different flavor profile.
  • Add a pinch of black pepper, paprika, or chili flakes to the potato base for gentle heat.
  • Fold a spoon of plain yogurt into the mash for extra tang and softness.
  • Stir in finely chopped dill or mint along with the parsley for a fresh herbal twist.
  • For a lighter topping, replace the mayo with plain yogurt or sour cream, or mix 2 tbsp mayo + 2 tbsp yogurt for a balanced, creamy finish before adding the cheese.
 
At the table
  • Serve at tea time or as an afternoon snack.
  • Enjoy chilled or slightly cool alongside grilled chicken or fish.
  • Cut into small squares for lunchboxes, picnics, or potluck gatherings.
  • Pair with roasted vegetables or a simple green salad to turn it into a light vegetarian meal.
  • Great for meal prep. It keeps well in the fridge and slices easily for quick grab-and-go portions.

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Nutrition:

Calories: 115 kcal | Carbohydrates: 3 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.01 g | Cholesterol: 13 mg | Sodium: 202 mg | Potassium: 133 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 3933 IU | Vitamin C: 10 mg | Calcium: 81 mg | Iron: 1 mg
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