Summer Potato Salad recipe

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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

Nutrition Info

312.6 calories
carbohydrate: 23.3 g
cholesterol: 85.7 mg
fat: 22.8 g
fiber: 2.8 g
protein: 5.4 g
saturatedFat: 3.6 g
servingSize: -
sodium: 340.6 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

6 to 8 servings

Recipe Note

This is a lemony potato salad;it tastes a little lighter than a traditional potato salad.

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