Amish Layered Salad (Church Potluck Favorite)
This classic Amish-style layered salad is creamy, crunchy, smoky, and packed with fresh flavor in every bite. It’s the kind of make-ahead dish that disappears fast at picnics, BBQs, church suppers, and family gatherings — and somehow tastes even better after chilling overnight!
Ingredients
For the Salad Layers
- 1 large head iceberg lettuce, chopped
- 1 cup celery, sliced
- 1 cup green peas (fresh or thawed frozen peas)
- 1 small red onion, finely chopped
- 1 cup shredded cheddar cheese
- 8 slices bacon, cooked crispy and crumbled
- 2 tomatoes, diced
For the Creamy Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon sugar
- Salt and black pepper, to taste
Instructions
- In a large glass bowl or trifle dish, spread the chopped lettuce evenly across the bottom.
- Layer the celery, peas, red onion, tomatoes, and cheddar cheese over the lettuce. Do not toss — the beautiful layers are part of the charm!
- In a medium bowl, mix together the mayonnaise, sour cream, sugar, salt, and pepper until smooth and creamy.
- Spread the dressing evenly over the top of the salad, sealing all the edges to help keep the lettuce crisp while chilling.
- Sprinkle the crispy bacon over the top.
- Cover and refrigerate for at least 4 hours, but overnight is even better for maximum flavor.
- Serve chilled and scoop deep into the layers so every serving gets a little bit of everything.
Optional Add-Ins
- Hard-boiled eggs
- Diced ham
- Cucumbers
- Green onions
- Cauliflower florets
- Ranch seasoning for extra flavor
Creamy, crunchy, salty, fresh, and ridiculously satisfying — this old-school potluck salad never goes out of style!