SUMMER POTATO SALAD

Summer Potato Salad image

This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.

Provided by Candice

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h45m

Yield 7

Number Of Ingredients 13

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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

Steps:

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 Facts : Calories 312.6 calories, Carbohydrate 23.3 g, Cholesterol 85.7 mg, Fat 22.8 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 340.6 mg, Sugar 3 g