Celery, carrots, and bell peppers add plenty of crunch and color to this tasty potato salad.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
660 Calories
Recipe 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.
Ingredients
salt and ground black pepper to taste
3 tablespoons Dijon mustard
1 bunch celery, finely chopped
1 (3.25 ounce) can sliced black olives
3 carrots, peeled and diced
2 green bell peppers, seeded and diced
12 large red potatoes, peeled and cut into 1/4-inch slices
1 bunch green onion, thinly sliced
6 hard-cooked eggs, peeled and mashed
1 pinch dill seasoning mix, or to taste
2 tablespoons pickle juice, or to taste
2.5 cups mayonnaise
0.25 cup chopped pickles
1 pinch salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to
