Boil potatoes until soft when poked with a fork. Careful not to overcook (approx. 15min). When done, drain and set aside to cool. using a paring knife, peel the cooled potatoes. Then dice in large chunks. Dice onion, pickle, and celery. Mix all ingredients in a large bowl and chill for at least 1 hour. Best if left overnight.
I use guss's half sour new york deli pickles. It has more crunch and a heavy garlic flavor.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 39 (33%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 38.8mg||12 %|
|Sodium 162.1mg||6 %|
|Potassium 472.9mg||12 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 15.1g|
|Protein 3.1g||4 %|
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Calories per serving: 118
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