Name: Julie's Crunchy Potato Salad
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Red potatoes, peeled and cut into 1/4-inch slices - 12 large; Celery, finely chopped - 1 bunch; Green onion, thinly sliced - 1 bunch; Carrots, peeled and diced - 3; Green bell peppers, seeded and diced - 2; Sliced black olives - 1 (3.25 ounce) can; Hard-cooked eggs, peeled and mashed - 6; Mayonnaise - 2 ½ cups; Dijon mustard - 3 tablespoons; Chopped pickles - ¼ cup; Salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste - 1 pinch; Dill seasoning mix, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Pickle juice, or to taste - 2 tablespoons

Ingredients for - Julie's Crunchy Potato Salad

1. Red potatoes, peeled and cut into 1/4-inch slices 12 large

2. Celery, finely chopped 1 bunch

3. Green onion, thinly sliced 1 bunch

4. Carrots, peeled and diced 3

5. Green bell peppers, seeded and diced 2

6. Sliced black olives 1 (3.25 ounce) can

7. Hard-cooked eggs, peeled and mashed 6

8. Mayonnaise 2 ½ cups

9. Dijon mustard 3 tablespoons

10. Chopped pickles ¼ cup

11. Salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste 1 pinch

12. Dill seasoning mix, or to taste 1 pinch

13. Salt and ground black pepper to taste 1 pinch

14. Pickle juice, or to taste 2 tablespoons

How to cook deliciously - Julie's Crunchy Potato Salad

1 . Stage

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.

2 . Stage

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.