Summer Potato Salad

Name: Summer Potato Salad
Total time: 105
Yield: 7
Ingredients: 5 cups peeled and cubed potatoes; 3 eggs; 0.33333334326744 cup lemon juice; 0.25 cup vegetable oil; 2 teaspoons white sugar; 1.5 teaspoons seasoning salt; 1.5 teaspoons Worcestershire sauce; 1 teaspoon ground mustard; 0.25 teaspoon ground black pepper; 0.5 cup mayonnaise; 0.25 cup chopped green onions; 0.33333334326744 cup chopped celery; 3 tablespoons chopped fresh parsley

Recipe by jen from allrecipes.com

Lunch 2 Hr. 45 Mins.

Ingredients

7 servings

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5 cups peeled and cubed potatoes
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3 eggs
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0.33333334326744 cup lemon juice
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0.25 cup vegetable oil
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2 teaspoons white sugar
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1.5 teaspoons seasoning salt
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1.5 teaspoons Worcestershire sauce

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1 teaspoon ground mustard
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0.25 teaspoon ground black pepper
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0.5 cup mayonnaise
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0.25 cup chopped green onions
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0.33333334326744 cup chopped celery
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3 tablespoons chopped fresh parsley

Instructions

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.