Summer Potato Salad

Summer Potato Salad


175 people made this

About this recipe: This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.


Serves: 6 

  • 5 cups peeled and cubed potatoes
  • 3 eggs
  • 1/3 cup (75ml) lemon juice
  • 1/4 cup (60ml) vegetable oil
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons seasoning salt of your choice
  • 1 1/2 teaspoons (8ml) Worcestershire sauce
  • 1 teaspoon dry 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

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Bring a large saucepan of salted water to a boil. Add potatoes. Cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  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.
  3. Remove from hot water, and cool. Peel, chop, and add to potatoes.
  4. In a small bowl, combine and mix together lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard and black pepper.
  5. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
  6. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

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