Real Recipes From Real Home Cooks ®

summer colors potato salad

★★★★★ 1
a recipe by
Rose Ong
Newmarket, ON

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.

★★★★★ 1
serves 4 - 6 people
prep time 45 Min
cook time 30 Min

Ingredients For summer colors potato salad

  • 6 - 8 md
    potatoes, washed
  • 1/2 lg
    english cucumber, washed
  • 1 lg
    carrot, shredded
  • 2 md
    celery stalks, trimmed
  • 20 sm
    grape tomatoes
  • 3 lg
    eggs, hard boiled
  • salt and pepper to taste
  • 3/4 c
    real mayonaise
  • 3 - 4 Tbsp
    prepared mustard
  • 2 Tbsp
    lemon juice
  • 1 tsp

How To Make summer colors potato salad

  • 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.

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