Julie’s Crunchy Potato Salad

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 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

Directions

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.