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Summer Potato Salad
Summer Potato Salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Tangy lemon dressing coats warm potatoes, mixed with green onions, parsley, and celery. Chill before serving.
Ingredients:
  • 5 cups peeled and cubed potatoes
  • 3 eggs
  • 0.33333334326744 cup lemon juice
  • 0.25 cup vegetable oil
  • 2 teaspoons white sugar
  • 1.5 teaspoons seasoning salt
  • 1.5 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 0.25 teaspoon ground black pepper
  • 0.5 cup mayonnaise
  • 0.25 cup chopped green onions
  • 0.33333334326744 cup chopped celery
  • 3 tablespoons chopped fresh parsley
Instructions:
  • Boil salted water in a large pot. Add potatoes and cook until tender yet firm, around 15 minutes. Drain and move them to a large bowl.
  • Place eggs in a saucepan and fill with cold water until eggs are fully submerged. Bring water to a boil then cover and remove from heat. Let eggs sit in hot water for 10 to 12 minutes. Remove eggs from water, cool them down, peel, chop, and add to potatoes.
  • Combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder, and black pepper in a small bowl. Mix well, then blend in the mayonnaise. Pour the lemon dressing over the potatoes and stir until evenly coated.
  • Combine the fresh flavors of green onions, celery, and parsley. Chill in the fridge for a minimum of 2 hours prior to serving.

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