Covered Bridge Potato Salad Recipe

Name: Covered Bridge Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 potatoes; 2 small onions; 1 carrot; 3 stalks celery; 18 olives; 8 hard-cooked eggs; 4 slices bacon; 2 Tbsp. (heaping) flour; 1 c. sugar; 4 eggs, beaten; 1 Tbsp. (heaping) dry mustard; 1 c. vinegar; 1 tsp. salt; 1/4 tsp. pepper

Servings: persons

10 potatoes
2 small onions
1 carrot
3 stalks celery
18 olives
8 hard-cooked eggs
4 slices bacon
2 Tbsp. (heaping) flour
1 c. sugar
4 eggs, beaten
1 Tbsp. (heaping) dry mustard
1 c. vinegar
1 tsp. salt
1/4 tsp. pepper

1
Cook potatoes in jackets until tender; peel and dice.
2
Mince onions, dice carrot and celery.
3
Chop olives; slice hard-cooked eggs.
4
Combine potatoes, onions, carrots, celery, olives and sliced eggs; set aside.
5
Dice bacon; fry until crisp.
6
Stir in flour to make a smooth paste.
7
Combine sugar, eggs, mustard, 1 cup water, vinegar, salt and pepper; mix well.
8
Add to flour paste.
9
Place over low heat; cook until thick, stirring constantly.
10
Pour over potato mixture; mix lightly.
11
Let stand in cold place for several hours.
12
12 servings.

1091

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 potatoes, 2 small onions, 1 carrot, 3 stalks celery, and more.

Yes, Covered Bridge Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Covered Bridge Potato Salad

How did you like this recipe?

Frequently Asked Questions