Ingredients
1 can (14-1/2 ounces) sliced potatoes, drained1/4 cup thinly sliced celery1/4 cup sliced green onions1/4 cup shredded carrot1 can (2-1/4 ounces) sliced ripe olives, drained2 tablespoons chopped dill pickle1/2 cup mayonnaise1 to 2 tablespoons Dijon mustard1/4 teaspoon garlic powder1/4 teaspoon pepper
Preparation
In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, mustard, garlic powder and pepper. Drizzle over potato mixture and toss to coat. Cover and refrigerate until serving.
