Summer Colors Potato Salad

Summer Colors Potato Salad Recipe

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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.

★★★★★ 1 vote
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

How to Make Summer Colors Potato Salad


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

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About Summer Colors Potato Salad

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