Summer Potato Salad


  • 5 cups peeled and cubed potatoes
  • 3eggs
  • 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
  • Directions

  • Step 1

    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.


  • Step 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. Remove from hot water, and cool. Peel,chop, and add to potatoes.

  • Step 3

    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.

  • Step 4

    Mix in green onions, celery, and parsley.Refrigerate for at least 2 hours before serving.

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