Dill Pickle Potato Salad

| April 11, 2018

3 lb. baby red potatoes (halved or quartered if large)

Kosher salt and freshly ground black pepper

3/4 c. chopped dill pickles, plus 5 tablespoons brine

2 tbsp. red wine vinegar

3 celery ribs, chopped

1/4 c. chopped fresh flat-leaf parsley

3/4 c. mayonnaise