How to Make Summer Potato Salad - A Step-by-Step Guide

Summer is a time for relaxed gatherings, lazy afternoons, and fresh, vibrant dishes that celebrate the season's bounty. And what better way to do that than with a delicious, hearty potato salad? This Summer Potato Salad recipe is the perfect addition to any summer cookout, picnic, or family gathering. Its bright flavors and simple preparation make it a crowd-pleaser, and its versatility means it pairs well with just about any summer dish.

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 7
  • Yield: 6 to 8 servings

  • 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.
  • 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

    313 cal.

    • Total Fat: 23g
    • Saturated Fat: 4g
    • Cholesterol: 86mg
    • Sodium: 341mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 5g
    • Vitamin C: 30mg
    • Calcium: 40mg
    • Iron: 2mg
    • Potassium: 559mg