Name: Julie's Crunchy Potato Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Ingredients: 12 large red potatoes, peeled and cut into 1/4-inch slices; 1 bunch celery, finely chopped; 1 bunch green onion, thinly sliced; 3 carrots, peeled and diced; 2 green bell peppers, seeded and diced; 1 (3.25 ounce) can sliced black olives; 6 hard-cooked eggs, peeled and mashed; 2.5 cups mayonnaise; 3 tablespoons Dijon mustard; 0.25 cup chopped pickles; 1 pinch salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste; 1 pinch dill seasoning mix, or to taste; salt and ground black pepper to taste; 2 tablespoons pickle juice, or to taste

Ingredients

Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
Step 2

Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

Enjoy your meal!