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Mary Shanley shares, "This is an old recipe often made years ago on Kodiak Island for big get-togethers. It was often doubled, etc. and mixed, with clean hands, in a sink, scrubbed clean and lined with foil or waxed paper. That was the easiest and largest place to mix it all!"

  • 4 lbs. potatoes, peeled and cut into cubes
  • 5 Cups chicken broth (or 1 TB. CHICKEN SOUP BASE in 5 Cups water)
  • 1 TB. minced dill pickle
  • 1/2 Cup minced red onion
  • 4 green onions, sliced
  • 3/4 Cup chopped celery
  • 1 Cup chopped bell pepper (red, green or both)
  • 2 hard-boiled eggs, chopped
  • 1/3 Cup chopped pimento-stuffed green olives
  • 1/3 Cup chopped black olives
  • 1/2 Cup pickle relish
  • 4 slices bacon, cooked and crumbled


  • 3 TB. Dijon-style mustard
  • 1 TB. lemon juice
  • 1/2 tsp. sugar
  • 1/2 Cup olive oil
  • 1/4 Cup mayonnaise
  • 1/2 tsp. WHOLE CELERY SEED
  • 1-2 tsp. salt (to taste)

Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl. In a separate bowl, whisk together the mustard, lemon juice, sugar, olive oil, mayonnaise, MUSTARD POWDER, CELERY SEED, salt and PEPPER. Add the dressing to the potatoes and gently toss to coat. Add the remaining ingredients and gently stir to combine.

Prep. time: 30 minutes
Cooking time: 10 minutes
Serves: 12-16 as a side

Nutritional Information:
Serving Size 5.6 oz. (158g)
Calories 220
Calories from Fat 110
Total Fat 12g 19%
Saturated Fat 2g 10%
Cholesterol 25mg 9%
Sodium 500mg 21%
Carbohydrate 25g 8%
Dietary Fiber 2g 10%
Sugars 4g
Protein 4g
Vitamin A 8%
Vitamin C 40%
Calcium 2%
Iron 4%

Chicken Soup Base and Seasoning 8 oz. jar
Mustard Powder Regular 1.9 oz. 1/2 cup jar
Celery Seed Whole .9 oz. 1/4 cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar

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