Lemon Herb Potato Salad

Begin by filling a large container with salted water and placing it on high heat, allowing it to reach a rolling boil. Next, carefully add the potatoes into the boiling water and continue cooking until they are tender but still retain some firmness, approximately 15 minutes. Remove the potatoes from the water with a slotted spoon and transfer them to a large serving container, setting them aside for now.

In the meantime, fill another saucepan with cold water and cover it completely to create a watertight seal. Bring the water to a boil, then immediately place a lid on top and remove it from the heat source. Allow the eggs to sit in the hot water for 10 to 12 minutes, providing them with a gentle cooking process. Remove the eggs from the hot water and submerge them in an ice bath to rapidly cool down, making it easier to handle. Once cooled, carefully peel the eggs and chop them into smaller pieces before adding them to the potatoes.

In a separate bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, ground mustard, and black pepper. Mix these ingredients together until they are well combined and smooth. Gradually blend in mayonnaise until the dressing reaches a uniform consistency.

Pour the prepared dressing over the potatoes and eggs, stirring gently to ensure they are evenly coated. Finally, mix in chopped celery, green onions, and parsley until these ingredients are fully incorporated into the dish.

Finally, refrigerate the entire salad for at least 2 hours before serving.