Summer Colors Potato Salad
By
Rose Ong
@rosyposy
1
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.
This is a good salad for making the day before an event so that all the flavors mingle.
Rating:
★★★★★ 1 vote
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
- 3/4 c
- real mayonaise
- 3 - 4 Tbsp
- prepared mustard
- 2 Tbsp
- lemon juice
- 1 tsp
- sugar
DRESSING
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.
