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“This recipe was given to me by a dear family friend. It may take a little effort, but it is well worth it.”
READY IN:
1hr 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the potatoes with the skins on until tender.
  2. Drain.
  3. Cool potatoes, then peel the skins off.
  4. Cut potatoes into chunks.
  5. In a large bowl, combine potatoes with the other ingredients.
  6. Mix 1/2 cup of Mayo with the bread-n-butter pickle juice until runny.
  7. Pour over the potato salad.
  8. Chill for at least 2 hours.

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