3 lb. potatoes(I prefer Russet or Yukon Gold) 1/4 c. pickle juice 2 eggs 1/4 c. diced sweet pickles 1/2 c. low fat mayonnaise 3 tbsp. spicy brown mustard 3 tbsp. onion powder
Cut potatoes and boil for 20 minutes. Add eggs during the last 12 minutes. Peel and dice eggs and potatoes. Add remainder of ingredients and mix thoroughly. Refrigerate 2 hours. Optional - add paprika or cheddar fried onions.
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