Description
This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.
Ingredients
- 5 cups peeled and cubed potatoes
- 3 eggs
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 7