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