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Wash potatoes, quarter, and cook for 10 minutes. or fork tender. Add butter, salt and pepper, cool to room temperature. Add 2/3 of the chopped eggs. Add pickles, onions and enough mayonnaise to combine ingredients. Once salad is refrigerated, potatoes will absorb some of the mayommaise, so add enough mayonnaise so that it isn't dry. It really depends on your personal preference. Top with remaining chopped eggs.
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