Summer Potato Salad Recipe

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Most Helpful Positive Review

May 07, 2007

Wow! Deviled eggs meets potato salad. this was wonderful. I was scared after reading all the reviews about how much lemon to use, so I did it in measured steps. Tasting along the way. I definately ended up using 2 tablespoons of lemon juice instead. For those comments about the greyish color, add turmeric, i add it to all my potato salads, its hardly for the taste, since its so subtle, its more for a yellowish coloring. I did not have celery so I did not use that, but Im sure it would have been much better with it. I would have shredded some carrots for an added color but didnt have any. This dish is definately the only potato salad dish I will ever make, to accomodate those that would not prefer eggs in this salad, the only thing I would do is serve it with and without. Also there is no reason to add veg. oil or olive oil, you dont want that oily flavor, I just added 1 tbl of butter for a little of that flavor. I added 1 tbl of paprika for a kick as well as a bit of lemon zest. It was divine!!

—IMANKAY

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Most Helpful Critical Review

Jan 22, 2003

This was good, but we prefer our more traditional potato salad recipe. If I make this again, I'd use a lot more potatoes, or a lot less dressing...measured carefully, but still there was way too much dressing.

—MAIREE

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158 Ratings

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Jan 22, 2003

I Loved this...I was looking for a mean potato salad and this is definately "IT"! OMG! You've got to try this, I'm totally done searching, I will never use any other recipe again, I love this! Can't say it enough, This is the best!! Thank you!!!!!!!

—ZESTYGIRL30

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Feb 07, 2006

I love the idea of the lemon. This is very good. Measured everything exactly. *1/3 cup celery=1 stalk* Used red onion instead of green. Diced my potatoes first and could see that 3 eggs would be a bit to much for me so only used 2. Thought I had season salt and had picked up 'chicken barbeque seasoning' by mistake so used 3/4 tsp. paprika and 3/4 tsp. Old Bay. This worked out very well; therefore added salt. I would agree that 1/3 c. lemonjuice is a bit tart but sometimes depends on the lemon. The nice thing about making a dressing beforehand is that one can adjust accordingly. I added a bit more sugar to cut down on the tartness and added some lemon zest to make it taste more lemony instead of just tart. This added a new dimension to the dressing. I agree that there is a bit more dressing for the 5 cups potatoes but again, a personal preference. It wasn't 'soupy' but I would like it a bit less 'loose'. Next time I'll just add 1 extra potato. All in all a great recipe and will make again with the adjustments. I was tempted to throw in some dried dill, as I thought that would compliment the lemon but decided against it for the review. Thanks for the nice recipe.

—TUNISIANSWIFE

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Jun 21, 2006

This was very good. I did make a few changes after reading some of the reviews. I added some oregano and some dill. I also used olive oil instead of the veggie oil. I mixed everything together and then added the potatoes. Will definately make again (with my changes). Thanks for the post.

—Momof2

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Dec 14, 2005

I loved this recipe,and so did my dinner guests! I had some dressing left over ( another reviewer suggested there was too much dressing, though I disagree), happily I discovered that this is WONDERFUL over bbq chicken!!! Sadly, I had no leftovers the next day...

—amsuka

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Jan 22, 2003

wasn't impressed. used fresh lemon juice and it was just too lemony. others might like it, though.

—keycook

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Jun 27, 2005

Very good. I took a chance and made this for the first time to bring to a cookout - there was a store-bought potato salad there too, and everyone raved about mine. And honestly, anything with seasoning salt has to be good :). The salad would have been just as good with fewer eggs, so feel free to omit or reduce them, if eggs are your gripe with this recipe. It's really yummy!

—NRAGNO

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Nutrition

Calories
313 kcal
16%

Carbohydrates
23.3 g
8%

Cholesterol
97 mg
32%

Fat
22.8 g
35%

Fiber
2.8 g
11%

Protein
5.4 g
11%

Sodium
341 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Summer Potato Salad

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 313
Calories from Fat: 205

% Daily Value *
Total Fat 22.8g 35 %
** Saturated Fat 3.6g 18 %
** Cholesterol 97mg 32 %
Sodium 341mg 14 %
** Potassium 559mg 16 %
Total Carbohydrates 23.3g 8 %
Dietary Fiber 2.8g 11 %
Protein 5.4g 11 %
** Sugars 3g
Vitamin A 8 %
Vitamin C 51 %
Calcium 5 %
Iron 16 %
** Thiamin 12 %
** Niacin 19 %
** Vitamin B6 29 %
** Magnesium 11 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.