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Potato Salad, Summer Potato Salad Recipe

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This recipe for Potato Salad, Summer Potato Salad, by , is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Lieberman
Added: Sunday, July 5, 2009


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

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.

Personal Notes:
Personal Notes:
Great potato salad. It still seems traditional, but with a much, much lighter taste to it.




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