Summer Colors Potato Salad

Name: Summer Colors Potato Salad
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
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 c real mayonaise; 3 - 4 Tbsp prepared mustard; 2 Tbsp lemon juice; 1 tsp sugar

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By Rose Ong
@rosyposy

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.

Rating:

★★★★★ 1 vote5

Serves:

4 - 6 people

Prep:

45 Min

Cook:

30 Min

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 c

real mayonaise
3 - 4 Tbsp

prepared mustard
2 Tbsp

lemon juice
1 tsp

sugar
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How to Make Summer Colors Potato Salad

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.