Boil potatoes until small knife slips in easily, about 15 minutes. Cool until able to handle, cut into chunks with serrated knife. Layer in mixing bowl with salt, pepper, and mix with 2 tbsp of the dill pickle juice.
Mix potatoes, chopped eggs, celery, parsley, sweet pickles, and red onion.
Mix together the mayonnaise, mustard, and remaining 2 tbsp dill pickle juice. Gently fold into potato mixture.
Taste for seasoning, Chill.
Source: Jacob Smith's mother, Michelle Barr
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 66 (67%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9.5mg||3 %|
|Sodium 275mg||9 %|
|Potassium 146.1mg||4 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 5.2g|
|Protein 2.5g||4 %|
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Calories per serving: 98
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