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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 |
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:
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.
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.
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.
4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
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