Covered Bridge Potato Salad Recipes

POTATO SALAD

Potato Salad image

I made this potato salad recipe when I worked in a small hospital. It was served in the cafeteria and to patients that were on diabetic, AHA and regular diets. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 cups cubed peeled potatoes
1 celery rib, thinly sliced
1/3 cup finely chopped onion
1/3 cup sweet pickle relish
3/4 cup fat-free mayonnaise
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon pepper
2 hard-boiled large eggs, sliced
1/8 teaspoon paprika

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.

Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BEST OF BRIDGE'S GREEK SALAD

Best of Bridge's Greek Salad image

Make and share this Best of Bridge's Greek Salad recipe from Food.com.

Provided by Abby Girl

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon oregano (fresh would be better)
salt and pepper
1 head romaine lettuce, torn
1 large tomatoes, cut into wedges
1 small green pepper, cut into strips
1 small red onion, sliced into rings
1/4 cup Greek olive
1/2 cup feta cheese, crumbled

Steps:

Dressing: Combine the olive oil, lemon juice, oregano, salt and pepper. (This can be made up ahead of time).
Combine the lettuce, tomato, green pepper, onion and olives in a bowl. Toss with salad dressing and feta cheese.

Nutrition Facts : Calories 286.2, Fat 25.8, SaturatedFat 5.8, Cholesterol 16.7, Sodium 298.9, Carbohydrate 11.6, Fiber 4.7, Sugar 5.2, Protein 5.4

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

Ingredients

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.

COVERED BRIDGE BROCCOLI SALAD

Covered Bridge Broccoli Salad image

This recipe comes from an old cookbook, and before you ask, I have no idea why they call it "covered bridge." But it is really good and always disappears quickly.

Provided by E R @ER1234

Categories Other Salads

Number Of Ingredients 10

Ingredients

2 cup(s) chopped lettuce
1 bunch(es) broccoli, chopped
1 medium onion, chopped
3/4 pound(s) bacon, cooked and crumbled
1 cup(s) raisins
1 cup(s) sunflower seeds
DRESSING:
1 cup(s) mayonnaise
1/2 cup(s) sugar
3 teaspoon(s) whie vinegar

Steps:

In a large bowl, layer the vegetables, bacon, raisins and seeds. Combine salad dressing with sugar and vinegar. Spread over salad.
Cover and refrigerate at least 24 hours. Mix well before serving.

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