Summer Colors Potato Salad Recipe

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Summer Colors Potato Salad

Rose Ong


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.

pinch tips: How to Cut Cherry Tomatoes


4 - 6 people


45 Min


30 Min


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


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

Directions Step-By-Step

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.
Bowl eggs for 5 minutes; drain hot water and replace with ice cubes. When chilled, peel eggs and grate into large mixing bowl.
While potatoes are cooking/cooling, take the cucumber and quarter it and slice. Place in large mixing bowl.
Slice celery and grate carrots into large mixing bowl.
When potatoes are cool, peel with a spoon and grate or mash 1/2 of them and cube the rest. Add to bowl.
Add washed grape tomatoes, add to bowl and lightly toss ingredients.
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