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Ingredients1 h 20 m servings 660 cals
Original recipe yields 12 servings
- 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.
Per Serving: 660 calories; 40.4 g fat; 66.8 g carbohydrates; 11.6 g protein; 110 mg cholesterol; 574 mg sodium. Full nutrition
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