Description
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 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 12