Julie’s Crunchy Potato Salad
This salad boasts a striking array of colors, featuring a creamy potato salad base complemented by a generous serving of crisp vegetables. You have the choice to omit any specific vegetable ingredient as desired.
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 ½ cups mayonnaise
- 3 tablespoons Dijon mustard
- ¼ 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
Instructions
- 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.
Nutrition
Calories: 660kcalCarbohydrates: 67gProtein: 12gFat: 40gSaturated Fat: 7gCholesterol: 110mgSodium: 574mgPotassium: 1976mgFiber: 8gSugar: 7gVitamin C: 54mgCalcium: 99mgIron: 4mg
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