Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 35 mins
Servings:
7
Ingredients
Directions
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain. Transfer to a large bowl and set aside.
Meanwhile, place eggs in a saucepan and cover completely with cold water. Bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and place in an ice bath until cooled. Peel, chop, and add to potatoes.
Combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, ground mustard, and black pepper in a medium bowl; mix until well combined. Blend in mayonnaise until dressing is smooth.
Pour dressing over potatoes and eggs; stir until evenly coated. Mix in celery, green onions, and parsley until incorporated.
Refrigerate for at least 2 hours before serving.
Nutrition Facts (per serving)
| 313 | Calories |
| 23g | Fat |
| 23g | Carbs |
| 5g | Protein |
