potluck-potato-salad-00a

What You Need:

  • 5 Cups peeled and cubed potaoes
  • 3 Eggs
  • 1/3 Cup lemon juice
  • 1/4 Cup vegetable oil
  • 2 Teasopoons white sugar
  • 1 1/2 Teaspoons seasoning salt
  • 1 1/2 Teaspoons Worcestershire sauce
  • 1 Teaspoon ground mustard
  • 1/4 teaspoons 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.