Potato and Lemon Salad

    (190)
    45 minutes

    This potato salad tastes a little lighter and brighter than a standard potato salad because of the addition of lemon juice.


    179 people made this

    Ingredients
    Serves: 6 

    • 5 cups peeled and cubed potatoes
    • 3 eggs
    • 1/3 cup lemon juice
    • 1/4 cup vegetable oil
    • 2 teaspoons white sugar
    • 1 1/2 teaspoons seasoning salt of your choice
    • 1 1/2 teaspoons Worcestershire sauce
    • 1 teaspoon dry mustard
    • 1/4 teaspoon ground black pepper
    • 1/2 cup mayonnaise
    • 1/4 cup chopped green onions
    • 1/3 cup chopped celery
    • 3 tablespoons chopped fresh parsley

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large saucepan 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.
    3. Remove from hot water, and cool. Peel, chop and add to potatoes.
    4. In a small bowl, combine and mix together lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard and black pepper.
    5. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
    6. Mix in green onions, celery and parsley. Refrigerate for at least 2 hours before serving.
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    Reviews and Ratings
    Global Ratings:
    (190)

    Reviews in English (152)

    5

    Delicious lemony flavour - was a real hit at christmas lunch!  -  30 Dec 2008

    2

    Interesting tangy flavour to this salad. I LIKED IT!  -  14 Nov 2010

    by
    76

    Wow! Deviled eggs meets potato salad. this was wonderful. I was scared after reading all the reviews about how much lemon to use, so I did it in measured steps. Tasting along the way. I definately ended up using 2 tablespoons of lemon juice instead. For those comments about the greyish color, add turmeric, i add it to all my potato salads, its hardly for the taste, since its so subtle, its more for a yellowish coloring. I did not have celery so I did not use that, but Im sure it would have been much better with it. I would have shredded some carrots for an added color but didnt have any. This dish is definately the only potato salad dish I will ever make, to accomodate those that would not prefer eggs in this salad, the only thing I would do is serve it with and without. Also there is no reason to add veg. oil or olive oil, you dont want that oily flavor, I just added 1 tbl of butter for a little of that flavor. I added 1 tbl of paprika for a kick as well as a bit of lemon zest. It was divine!!  -  07 May 2007  (Review from Allrecipes USA and Canada)

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