Place potatoes in large pot of ligtly salted water.
Boil 15 to 20 min until tender. Drain
Cut potatoes in half or quarters if bigger.
Place potatoes,onion, pickles and eggs in large bowl. Stir gently to combine.
In 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.
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