Summer Colors Potato Salad Recipe

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Summer Colors Potato Salad

Rose Ong

By
@rosyposy

This recipe is an alteration to a recipe from a good friend, Barb Dalke, for all the times we ate this around your table, Barb, this ones for you.

This is a good salad for making the day before an event so that all the flavors mingle.


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Serves:

4 - 6 people

Prep:

45 Min

Cook:

30 Min

Ingredients

6 - 8 medium
potatoes, washed
1/2 large
english cucumber, washed
1 large
carrot, shredded
2 medium
celery stalks, trimmed
20 small
grape tomatoes
3 large
eggs, hard boiled
salt and pepper to taste

DRESSING

3/4 c
real mayonaise
3 - 4 Tbsp
prepared mustard
2 Tbsp
lemon juice
1 tsp
sugar

Directions Step-By-Step

1
Scrub potatoes; cut in halves and boil with skins on, in salted water for 30 min. or until tender. Drain water and put hot potatoes in fridge for 30 min.
2
Bowl eggs for 5 minutes; drain hot water and replace with ice cubes. When chilled, peel eggs and grate into large mixing bowl.
3
While potatoes are cooking/cooling, take the cucumber and quarter it and slice. Place in large mixing bowl.
4
Slice celery and grate carrots into large mixing bowl.
5
When potatoes are cool, peel with a spoon and grate or mash 1/2 of them and cube the rest. Add to bowl.
6
Add washed grape tomatoes, add to bowl and lightly toss ingredients.
7
In smaller bowl, mix all dressing ingredients. Add the dressing to the salad and refrigeration for at least an hour.

About this Recipe

Course/Dish: Salads, Potato Salads
Other Tag: Healthy
Hashtags: #potato, #Summer