summer colors potato salad
(1 RATING)
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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prep time
45 Min
cook time
30 Min
method
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yield
4 - 6 people
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 cup real mayonaise
- 3 - 4 tablespoons prepared mustard
- 2 tablespoons lemon juice
- 1 teaspoon sugar
How To Make summer colors potato salad
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Step 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.
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Step 2Bowl eggs for 5 minutes; drain hot water and replace with ice cubes. When chilled, peel eggs and grate into large mixing bowl.
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Step 3While potatoes are cooking/cooling, take the cucumber and quarter it and slice. Place in large mixing bowl.
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Step 4Slice celery and grate carrots into large mixing bowl.
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Step 5When potatoes are cool, peel with a spoon and grate or mash 1/2 of them and cube the rest. Add to bowl.
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Step 6Add washed grape tomatoes, add to bowl and lightly toss ingredients.
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Step 7In smaller bowl, mix all dressing ingredients. Add the dressing to the salad and refrigeration for at least an hour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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