1. In large sauecepan, bring potatoes (with skins) to boil; reduce heat and simmer potatoes about 20min or until tender. Drain and cool. Remove skins, dice and place in large bowl.
2. Add pickle juice, pickles, parsley, onion, chives, green onion and eggs; gently mix with rubber spatula, being careful not to crush potatoes.
3. Add celery salt and pepper to taste.
4. Meanwhile, in a small bowl, mix mayo, mustard and pickle juice. Pour over potato mixture; stir gently. Garnish with paprika and sprigs of dill.
Nutrition: 106 cal, 3g protein, 2g fat, 18g carb, 2g fiber
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 13 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 53mg||16 %|
|Sodium 73.8mg||3 %|
|Potassium 482.8mg||13 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 16.6g|
|Protein 3.9g||6 %|
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Calories per serving: 104
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