Ingredients Original recipe yields 7 servings Ingredient Checklist 5 cups peeled and cubed potatoes 3 eggs ⅓ cup lemon juice ¼ cup vegetable oil 2 teaspoons white sugar 1 ½ teaspoons seasoning salt 1 ½ teaspoons Worcestershire sauce 1 teaspoon ground mustard ¼ teaspoon ground black pepper ½ cup mayonnaise ¼ cup chopped green onions ⅓ cup chopped celery 3 tablespoons chopped fresh parsley Directions Instructions Checklist Step 1 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Step 2 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes. Step 3 In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat. Step 4 Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
