Summer 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.