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Summer Potato Salad Recipe

Recipe by: 106a802496d678ba

"This is a lemony potato salad; it tastes a little lighter than a traditional potato salad."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In1 h 45 m
  • 1Bring 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.
  • 2Place 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.
  • 3In 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.
  • 4Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Ingredients
  • 7 servings
  • 313 cals
  • 5 cups peeled and cubed potatoes
  • 3 eggs
  • 1/3 cup lemon juice
  • 1/4 cup vegetable oil
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons seasoning salt
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup chopped green onions
  • 1/3 cup chopped celery
  • 3 tablespoons chopped fresh parsley
Nutrition

Amount per serving ( 5 total)

  • Calories:
    313
    16%
  • Fat:
    22.8
    35%
  • Carbs:
    23.3
    8%
  • Protein:
    5.4
    11%
  • Cholesterol:
    86
    29%

Based on a 2,000 calorie diet

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