Summer Potato Salad

This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.

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.

Per Serving: 313 calories; protein 5.4g; carbohydrates 23.3g; fat 22.8g; cholesterol 85.7mg; sodium 340.6mg.

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