Summer Potato Salad

By Beefman-2

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

Details

Servings 6
Preparation time 15mins
Cooking time 105mins
Adapted from allrecipes.com

Preparation

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.

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.