Recipe(tried): Julie's Confetti Potato Salad

JULIE'S CONFETTI POTATO SALAD

12 scrubbed, cooked potatoes, cooled and cut into bite-size chunks
6 large hardboiled eggs, cooled and mashed until crumbly
2 1/2 cups mayonnaise
3 tsp. mustard
FOR THE VEGETABLE MIXTURE:
1 bunch of celery, diced
1 bunch green onion, sliced with tops included
3 carrots, diced
1 large bell pepper, diced
1 can sliced black olives (about 4 oz.)
1/4 cup pickle relish or chopped pickles (reserve 1/8 cup of pickle juice)
FOR THE SEASONINGS:
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

Cook and prepare potatoes and eggs.

Add mayonnaise and mustard to cooled and crumbled hardcooked eggs; set aside.

Gently combine cooled potatoes with the ingredients for the vegetable mixture.

Gently fold potato vegetable mixture with the egg mixture being sure to coat well. Use reserved pickle juice to make salad extra creamy.

Use spices to taste. Cool in refrigerator before serving.

Makes at least enough for 12 guests.

Enjoy!