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Ingredients

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Directions

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  • Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender. Drain well.

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  • Cut the potatoes in half (cut larger potatoes in quarters so all pieces are about the same size). Place the potatoes, onion, eggs and pickles in a large bowl. Stir gently to combine.

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  • In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper and dill. Spoon mayo mixture into potato mixture and stir gently.

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  • Cover and refrigerate 4 hours or overnight.

Nutrition Facts

176 calories; 9 g total fat; 2 g saturated fat; 113 mg cholesterol; 424 mg sodium. 19 g carbohydrates; 2 g fiber; 5 g protein;

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