Skip to main content New this month
Get the Allrecipes magazine

Summer Potato Salad

Rated as 4.54 out of 5 Stars

"This is a lemony potato salad; it tastes a little lighter than a traditional potato salad."
Added to shopping list. Go to shopping list.

Ingredients

1 h 45 m servings 313 cals
Original recipe yields 7 servings (6 to 8 servings)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 313 calories; 22.8 g fat; 23.3 g carbohydrates; 5.4 g protein; 86 mg cholesterol; 341 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 145
  1. 178 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Wow! Deviled eggs meets potato salad. this was wonderful. I was scared after reading all the reviews about how much lemon to use, so I did it in measured steps. Tasting along the way. I defi...

Most helpful critical review

This was good, but we prefer our more traditional potato salad recipe. If I make this again, I'd use a lot more potatoes, or a lot less dressing...measured carefully, but still there was way to...

Most helpful
Most positive
Least positive
Newest

Wow! Deviled eggs meets potato salad. this was wonderful. I was scared after reading all the reviews about how much lemon to use, so I did it in measured steps. Tasting along the way. I defi...

I love the idea of the lemon. This is very good. Measured everything exactly. *1/3 cup celery=1 stalk* Used red onion instead of green. Diced my potatoes first and could see that 3 eggs would...

I Loved this...I was looking for a mean potato salad and this is definately "IT"! OMG! You've got to try this, I'm totally done searching, I will never use any other recipe again, I love this! C...

This was very good. I did make a few changes after reading some of the reviews. I added some oregano and some dill. I also used olive oil instead of the veggie oil. I mixed everything togeth...

This was good, but we prefer our more traditional potato salad recipe. If I make this again, I'd use a lot more potatoes, or a lot less dressing...measured carefully, but still there was way to...

I loved this recipe,and so did my dinner guests! I had some dressing left over ( another reviewer suggested there was too much dressing, though I disagree), happily I discovered that this is WO...

wasn't impressed. used fresh lemon juice and it was just too lemony. others might like it, though.

Very good. I took a chance and made this for the first time to bring to a cookout - there was a store-bought potato salad there too, and everyone raved about mine. And honestly, anything with ...

Absolutely delicious! I loved the parsley in it. I couldn't wait two hours to try it, though, so I just threw it in the freezer hoping it'd get cold enough and it still tasted wonderful! I'm ...