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All-American potato salad

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  • Vegetable cooking spray
  • 2 1/2 lb. mixed potatoes, red, white and yellow
  • 2 tbsp. olive oil
  • 1 1/2 tsp. lemon pepper seasoning
  • 3/4 cup red onion, diced
  • 3/4 cup celery, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup prepared honey-mustard salad dressing


Heat oven to 425 degrees. Lightly spray shallow baking pan with cooking spray. Cut potatoes into chunks about 1 1/4 inches in size. Arrange potatoes in single layer on baking pan. Sprinkle with olive oil and lemon pepper seasoning, tossing to coat potatoes.

Bake until potatoes are tender and golden, about 30 to 40 minutes, stirring halfway through cooking time. Remove from oven and cool 10 minutes. Transfer potatoes to a bowl. Add remaining ingredients and toss gently. Store covered in refrigerator. Let stand at room temperature before serving.

Serves 8 to 10.

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