Summer Potato Salad

Make this summer potato salad by pouring lemony dressing over warm potatoes, then mixing with scallions, parsley, and celery, and chilling before serving.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 313 Calories

Ingredients

• 3 eggs
• 2 teaspoons white sugar
• 3 tablespoons chopped fresh parsley
• 1 teaspoon ground mustard
• 5 cups peeled and cubed potatoes
• 0.25 teaspoon ground black pepper
• 0.25 cup vegetable oil
• 0.25 cup chopped green onions
• 0.5 cup mayonnaise
• 0.33333334326744 cup lemon juice
• 1.5 teaspoons Worcestershire sauce
• 0.33333334326744 cup chopped celery
• 1.5 teaspoons seasoning salt

Recipe Instructions

Step 1

Refrigerate for at least 2 hours before serving.

Step 2

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain. Transfer to a large bowl and set aside.

Step 3

Meanwhile, place eggs in a saucepan and cover completely with cold water. Bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and place in an ice bath until cooled. Peel, chop, and add to potatoes.

Step 4

Combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, ground mustard, and black pepper in a medium bowl; mix until well combined. Blend in mayonnaise until dressing is smooth.

Step 5

Pour dressing over potatoes and eggs; stir until evenly coated. Mix in celery, green onions, and parsley until incorporated.