This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.
Ingredients
- 5 cups peeled and cubed potatoes
- 3 eggs
- 1/3 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
- 1/3 cup chopped celery
- 3 tablespoons chopped fresh parsley
Directions
Step 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.
Step 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.
Step 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.
Step 4
Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 7 | |
Calories 313 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat4g | 18% |
Cholesterol86mg | 29% |
Sodium341mg | 15% |
Total Carbohydrate23g | 8% |
Dietary Fiber3g | 10% |
Total Sugars3g | |
Protein5g | |
Vitamin C30mg | 152% |
Calcium40mg | 3% |
Iron2mg | 9% |
Potassium559mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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