Covered Bridge Potato Salad Recipes

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WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

COVERED BRIDGE POTATO SALAD



Covered Bridge Potato Salad image

On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share

Provided by hennypenny49

Categories     Vegetable

Time 1h20m

Yield 1 salad, 12-15 serving(s)

Number Of Ingredients 15

10 potatoes
2 small onions, minced
1 carrot, diced
3 stalks celery, diced
18 olives, chopped
8 eggs, hard cooked, sliced
4 slices bacon, diced and fried
2 tablespoons heaping flour
1 cup sugar
4 eggs, Beaten
1 tablespoon heaping dry mustard
1 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 cup water

Steps:

  • Cook potatoes ib jackets until tender.
  • Peel and dice.
  • Combine potatoes, onions carrots celery olives and egg, set aside.
  • Add flour to grease from fried bacon and stir until it makes a smooth paste.
  • Combine sugar, eggs mustard, water vinegar, salt and pepper, mix well.
  • Add to flour paste.
  • Place over low heat.
  • Cook until thick, stirring constantly.
  • Pour over potatoe mixture, mix lightly.
  • Let stand in cold place for several hours.

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