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!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Wash and peel the Yukon Gold potatoes, then cut them into 1-inch cubes.

Step 2

Place the cubed potatoes in a large pot and add enough water to cover them. Add 1 tablespoon of salt to the water.

Step 3

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.

Step 4

Drain the potatoes and let them cool to room temperature.

Step 5

In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper. Mix until well combined to make the dressing.

Step 6

Add the diced celery, chopped red onion, chopped pickles, and chopped hard-boiled eggs to the dressing. Mix gently to combine.

Step 7

Once the potatoes have cooled, add them to the bowl with the dressing and vegetables. Toss gently to coat the potatoes evenly.

Step 8

Sprinkle the chopped parsley and paprika over the salad. Stir gently to incorporate.

Step 9

Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.

Step 10

Serve chilled as a side dish or as part of a picnic spread. Enjoy!

Nutrition Facts

Serving size	(1675.3g)

Amount per serving	% Daily Value*
Calories	2792.0

Total Fat 196.0g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 0g
Cholesterol 793.3mg	0%
Sodium 10091.1mg	0%
Total Carbohydrate 231.0g	0%
Dietary Fiber 18.0g	0%
Total Sugars 21.0g
Protein 40.0g	0%

Vitamin D 132IU	0%
Calcium 288.6mg	0%
Iron 10.6mg	0%
Potassium 4546.6mg	0%

*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.

Source of Calories

Fat: 61.9%

Protein: 5.6%

Carbs: 32.4%