- 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
- 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.
- 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.
03/27/2018
recipepes.com
Julie's Crunchy Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
