Summer Potato Salad
potatoes, eggs, mayonnaise, lemon juice, celery, onions, parsley, worcestershire, sugar, mustard
Ingredients
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
Directions for Summer Potato Salad Recipe
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.
Read the full directions on Allrecipes.com
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Servings
6 to 8 servings
Tags
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