Julie's Crunchy Potato Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient. 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 1/2 cups mayonnaise |
3 tablespoons dijon mustard |
1/4 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 |
Directions:
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.
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.
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