Seven Layer Potato Salad - cooking recipe

Ingredients

Dressing
1 cup mayonnaise
2 -3 tablespoons apple cider vinegar
1 teaspoon dry mustard
1 teaspoon paprika
2 minced garlic cloves
salt and pepper
Layers
12 slices bacon
2 lbs tiny new potatoes
2 cups sweet peas (fresh or frozen)
1 small sweet onion, chopped
2 cups shredded cheddar cheese
6 eggs
1/2 cup sliced red radish
salt and pepper

Preparation

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.