12 scrubbed, cooked potatoes, cooled and cut into bite-size chunks
1 stalk celery, diced
1 bunch green onion, sliced with tops included
3 carrots, diced
1 large bell pepper, diced
1 (4 oz.) can sliced black olives
6 large hardboiled eggs, cooled and mashed until crumbly
2 1/2 cups mayonnaise
1/4 cup pickle relish or chopped pickles. reserve 1/8 cup of pickle juice
3 teaspoons mustard
Lawry's salad supreme to taste
Schilling's It's a Dilly Seasoning (has dill, lemon peel, garlic, onion and jalapeno pepper) to taste
black ground pepper and salt to taste
Directions
Cook and prepare potatoes and eggs. Add mayonnaise and mustard to crumbled hardcooked eggs. Gently combine cooled potatoes with vegetable mixture.
Gently fold potato vegetable mixture with egg mixture being sure to coat well. Use reserved pickle juice to make salad extra creamy. Use spices to taste.
Cool before serving.
