Summer Potato Salad Recipe

Ingredients
<br>- 5 cups peeled and cubed potatoes
<br>- 3 eggs
<br>- 1/3 cup lemon juice
<br>- 1/4 cup vegetable oil
<br>- 2 teaspoons white sugar
<br>- 1 1/2 teaspoons seasoning salt
<br>- 1 1/2 teaspoons Worcestershire sauce
<br>- 1 teaspoon ground mustard
<br>- 1/4 teaspoon ground black pepper
<br>- 1/2 cup mayonnaise
<br>- 1/4 cup chopped green onions
<br>- 1/3 cup chopped celery
<br>- 3 tablespoons chopped fresh parsley
<br><p></p>Directions
<br>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.
<br>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.
<br>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.
<br>step 4: Mix in green onions, celery, and parsley.  Refrigerate for at least 2 hours before serving.
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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
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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