Summer Potato Salad

Amstad Produce, Inc.


		Summer Potato Salad

Ingredients

	5 cups Oregon potatoes, peeled and cubed
	3 eggs
	1/3 cup lemon juice
	1/4 cup vegetable oil
	2 tsp white sugar
	1 1/2 tsp seasoning salt
	1 1/2 tsp Worcestershire sauce
	1 tsp ground mustard
	1/4 tsp ground black pepper
	1/2 cup mayonnaise
	1/4 cup chopped green onions
	1/3 cup chopped celery
	3 tbsp chopped fresh parsley

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 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; stir to coat.

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