SUMMER POTATO SALAD

SUMMER POTATO SALAD


5 cups peeled and cubed potatoes
3 eggs
1/3 cup lemon juice
¼ cup vegetable oil
2 tsp. white sugar
1-1/2 tsp. seasoned salt 1-1/2 tsp. Worcestershire sauce
1 tsp. ground mustard
¼ tsp. ground black pepper
½ cup mayonnaise
¼ cup chopped green onions
1/3 cup chopped celery
3 Tbsp. chopped fresh parsley

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.

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 10-2 minutes. Remove from hot water and cool. Peel, chop and add to potatoes.

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.

4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

Yield: 7 servings.