1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes
2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Mix remaining tablespoon pickle juice, chopped pickles, remaining ½ teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, andrefrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 64 (38%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 60.4mg||19 %|
|Sodium 432.1mg||15 %|
|Potassium 528.6mg||14 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 19.6g|
|Protein 4.3g||6 %|
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Calories per serving: 169
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