Rating: 4.5 stars
185 Ratings
  • 5 star values: 123
  • 4 star values: 46
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary

cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
prep:
15 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

313 calories; protein 5.4g; carbohydrates 23.3g; fat 22.8g; cholesterol 85.7mg; sodium 340.6mg. Full Nutrition
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