Summer Colors Potato Salad

Summer Colors Potato Salad

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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


  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.

Printable Recipe Card

About Summer Colors Potato Salad

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

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