BCL - Julie's Crunchy Potato Salad Good Recipes
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Julie's Crunchy Potato Salad |
"This salad has lovely colour presentation. It has plenty of crunchy greens, but is a creamy tasting potato salad. Optional to miss any vegetable component."
Ingredients :
- 12 huge red potatoes, peeled and reduce into 1/four-inch slices
- 1 bunch celery, finely chopped
- 1 bunch inexperienced onion, thinly sliced
- three carrots, peeled and diced
- 2 green bell peppers, seeded and diced
- 1 (three.25 ounce) can sliced black olives
- 6 difficult-cooked eggs, peeled and mashed
- 2 half of cups mayonnaise
- three tablespoons Dijon mustard
- 1/four cup chopped pickles
- 1 pinch salad seasoning blend (inclusive of McCormick® Salad Supreme Seasoning), or to flavor
- 1 pinch dill seasoning blend, or to taste
- salt and ground black pepper to flavor
- 2 tablespoons pickle juice, or to flavor
Instructions :
Prep : 30M | Cook : 12M | Ready in : 1H20M |
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- Place potatoes right into a huge pot and cover with salted water; carry to a boil. Reduce warmness to medium-low and simmer until smooth, approximately 20 mins. Drain, cool, and cut potatoes into chunk-size portions.
- Combine celery, inexperienced onion, carrots, bell peppers, and olives, in a big bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning blend, and dill seasoning in every other bowl; season with salt and pepper. Stir egg combination and potatoes into vegetable aggregate. Add pickle juice and blend until creamy.
Notes :
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