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Julie's Crunchy Potato Salad
Julie's Crunchy Potato Salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
This vibrant potato salad bursts with textures and flavors from crisp celery, carrots, and bell peppers.
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
  • 2 tablespoons pickle juice, or to taste
Instructions:
  • In a large pot, place the potatoes and cover them with salted water. Bring to a boil, then simmer on medium-low heat until tender for about 20 minutes. Drain, let them cool, and cut the potatoes into bite-size pieces.
  • In a large bowl, mix together celery, green onion, carrots, bell peppers, and olives. In another bowl, stir together mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning; season with salt and pepper. Combine the egg mixture and potatoes with the vegetable mixture. Stir in pickle juice until creamy.

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