Summer Potato Salad Recipe

Potatoes are our all time favorites. Baked, fried or boiled, we love them in every form. The potato salad here is a lemony one. The traces of lemon juice make it just more exciting and delectable. The lemony flavor also adds an element of surprise for the guests. Boiled eggs are added to boiled potatoes and then mixed with a seasoning of vinegar, lemon juice and other ingredients to give a delicious taste.

It is different from any potato recipe you have come across. It is served chilled which maximizes the flavor but that also means that you have to plan it in advance, at least two hours before the time your want to serve. Our step by step guide has everything you need.

Preparation Time: 45 minutes
Refrigeration Time: 1 Hour
Serving Size: 4 person
Utensils: saucepan, boiling pot, small  mixing bowl, large salad bowl

Ingredients:

– 3 cups peeled and cubed potatoes
– 2 eggs
– 3 tablespoons lemon juice
– 3 tablespoons vegetable oil
– 1-1/4 teaspoons white sugar
– 3/4 teaspoon seasoning salt
– 1 teaspoon Worcestershire sauce]
– 1/2 teaspoon ground mustard
– 1/8 teaspoon ground black pepper
– 1/3 cup mayonnaise
– 3 tablespoons chopped green onions
– 3 tablespoons chopped celery
– 3 tablespoon chopped fresh parsley

Instructions

  • 1

    In a large pot of salty water, boil the potatoes for about fifteen minutes or until they go tender but are still firm to the touch. Use a fork to gauge their softness. Drain and remove from the heat into another bowl to let them cool down.

  • 2

    Take a saucepan and put the eggs in it. Fill it with water to a level where the eggs are completely covered. Bring to boil and then remove from the heat. Let the eggs stand in the hot water for ten minutes so that they are completely cooked. Remove them from the pan and put into a bowl of cold water. When they cool down, peel them and chop them up. Add these eggs to the potatoes.

  • 3

    Make the dressing now. Whisk together lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper in a small bowl. Add mayonnaise to this. Pour this dressing over the potato and egg mixture and then toss well to coat.

  • 4

    Add the green onion, celery and parsley in the end. Refrigerate for at least an hour before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *


five − 3 =