• Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender. Drain well.

  • Cut the potatoes in half (cut larger potatoes in quarters so all pieces are about the same size). Place the potatoes, onion, eggs and pickles in a large bowl. Stir gently to combine.

  • In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper and dill. Spoon mayo mixture into potato mixture and stir gently.

  • Cover and refrigerate 4 hours or overnight.

Nutrition Facts

176 calories; 9 g total fat; 113 mg cholesterol; 424 mg sodium. 19 g carbohydrates; 5 g protein;