Cook potatoes in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Drain,Cool.
Blend mayonnaise, eggs, mustard and pickle juice in your magic bullet blender or reg. blender or large bowl. Add potatoes to a bowl, celery, green onions and olives;pour in your mayo mixture, toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 6|
|Calories from Fat: 207 (50%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 705mg||217 %|
|Sodium 824.8mg||28 %|
|Potassium 914.6mg||24 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 23.6g|
|Protein 24.4g||35 %|
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Calories per serving: 415
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