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Julie's Crunchy Potato Salad Recipe

Recipe by: HONEYMOMISME

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook20 m
  • Ready In1 h 20 m
  • 1Place 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.
  • 2Combine 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
  • 12 servings
  • 660 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    660
    33%
  • Fat:
    40.4
    62%
  • Carbs:
    66.8
    22%
  • Protein:
    11.6
    23%
  • Cholesterol:
    110
    37%

Based on a 2,000 calorie diet

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