Summer Potato Salad
This potato salad has a zesty lemon flavor that imparts a slightly lighter taste compared to the classic version.
Ingredients
- 5 cups peeled and cubed potatoes
- 3 eggs
- ⅓ cup lemon juice
- ¼ cup vegetable oil
- 2 teaspoons white sugar
- 1 ½ teaspoons seasoning salt
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon ground mustard
- ¼ teaspoon ground black pepper
- ½ cup mayonnaise
- ¼ cup chopped green onions
- ⅓ cup chopped celery
- 3 tablespoons chopped fresh parsley
Instructions
- 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.
- 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.
- 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.
- Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Nutrition
Calories: 313kcalCarbohydrates: 23gProtein: 5gFat: 23gSaturated Fat: 4gCholesterol: 86mgSodium: 341mgPotassium: 559mgFiber: 3gSugar: 3gVitamin C: 30mgCalcium: 40mgIron: 2mg
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