Summer Potato Salad

A very lemony dressing is poured over the still warm potatoes, and then green onions, parsley, and celery are mixed in. Chill before serving.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 313 Calories

Ingredients

• 3 eggs
• 2 teaspoons white sugar
• ¼ cup vegetable oil
• ⅓ cup lemon juice
• ¼ cup chopped green onions
• ¼ teaspoon ground black pepper
• ½ cup mayonnaise
• 3 tablespoons chopped fresh parsley
• 1 teaspoon ground mustard
• ⅓ cup chopped celery
• 1 ½ teaspoons Worcestershire sauce
• 5 cups peeled and cubed potatoes
• 1 ½ teaspoons seasoning salt

Recipe Instructions

Step 1

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

Step 2

Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.

Step 3

In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.

Step 4

Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.