Summer Potato Salad

    45 mins

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

    175 people made this

    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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    Reviews in English (154)


    Wow! Deviled eggs meets potato salad. this was wonderful. I was scared after reading all the reviews about how much lemon to use, so I did it in measured steps. Tasting along the way. I definately ended up using 2 tablespoons of lemon juice instead. For those comments about the greyish color, add turmeric, i add it to all my potato salads, its hardly for the taste, since its so subtle, its more for a yellowish coloring. I did not have celery so I did not use that, but Im sure it would have been much better with it. I would have shredded some carrots for an added color but didnt have any. This dish is definately the only potato salad dish I will ever make, to accomodate those that would not prefer eggs in this salad, the only thing I would do is serve it with and without. Also there is no reason to add veg. oil or olive oil, you dont want that oily flavor, I just added 1 tbl of butter for a little of that flavor. I added 1 tbl of paprika for a kick as well as a bit of lemon zest. It was divine!!  -  07 May 2007  (Review from Allrecipes US | Canada)


    I love the idea of the lemon. This is very good. Measured everything exactly. *1/3 cup celery=1 stalk* Used red onion instead of green. Diced my potatoes first and could see that 3 eggs would be a bit to much for me so only used 2. Thought I had season salt and had picked up 'chicken barbeque seasoning' by mistake so used 3/4 tsp. paprika and 3/4 tsp. Old Bay. This worked out very well; therefore added salt. I would agree that 1/3 c. lemonjuice is a bit tart but sometimes depends on the lemon. The nice thing about making a dressing beforehand is that one can adjust accordingly. I added a bit more sugar to cut down on the tartness and added some lemon zest to make it taste more lemony instead of just tart. This added a new dimension to the dressing. I agree that there is a bit more dressing for the 5 cups potatoes but again, a personal preference. It wasn't 'soupy' but I would like it a bit less 'loose'. Next time I'll just add 1 extra potato. All in all a great recipe and will make again with the adjustments. I was tempted to throw in some dried dill, as I thought that would compliment the lemon but decided against it for the review. Thanks for the nice recipe.  -  07 Feb 2006  (Review from Allrecipes US | Canada)


    I Loved this...I was looking for a mean potato salad and this is definately "IT"! OMG! You've got to try this, I'm totally done searching, I will never use any other recipe again, I love this! Can't say it enough, This is the best!! Thank you!!!!!!!  -  19 Apr 2002  (Review from Allrecipes US | Canada)