Covered Bridge Potato Salad
Savor the taste of nostalgia with this classic Covered Bridge Potato Salad, a perfect blend of creamy, tangy, and crunchy textures that will elevate any gathering. Featuring tender Yukon Gold potatoes, a luscious dressing made with mayonnaise, Dijon mustard, and apple cider vinegar, and the delightful crunch of diced celery and pickles, this recipe is a timeless side dish for picnics, barbecues, or holiday feasts. Hard-boiled eggs and a sprinkle of paprika add richness and a touch of smoky flavor, while chopped parsley lends a fresh finish. Ready in just 45 minutes, this potato salad is as easy to make as it is to enjoy. Serve it chilled for the ultimate crowd-pleaser that pairs beautifully with grilled meats or sandwiches. Perfect for summer outings or year-round comfort food cravings!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 2 medium Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 0.5 cup Pickles, chopped
- 3 large Hard-boiled eggs, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
Instructions
Wash and peel the Yukon Gold potatoes, then cut them into 1-inch cubes.
Place the cubed potatoes in a large pot and add enough water to cover them. Add 1 tablespoon of salt to the water.
Bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and let them cool to room temperature.
In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper. Mix until well combined to make the dressing.
Add the diced celery, chopped red onion, chopped pickles, and chopped hard-boiled eggs to the dressing. Mix gently to combine.
Once the potatoes have cooled, add them to the bowl with the dressing and vegetables. Toss gently to coat the potatoes evenly.
Sprinkle the chopped parsley and paprika over the salad. Stir gently to incorporate.
Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
Serve chilled as a side dish or as part of a picnic spread. Enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
