Dill Pickle Potato Salad

(recipe from Food52.com)

3 lbs. small potatoes, halved or quartered
1 jar leftover pickle brine, strained and divided
2 Tbsp. minced shallot
2 to 3 Tbsp. mayonnaise (I used Vegenaise, the low-fat kind without canola oil)
1 tsp. celery salt (I used celery seed)
2 Tbsp. chopped dill
1 tsp. ground coriander (optional)
Freshly ground black pepper and coarse salt, to taste

Set aside 1/2 cup of pickle brine.  Strain the rest into a large pot, add enough water to boil your potatoes, and salt it well.  Bring it to a boil, then add your potatoes.  Cook for 12 to 15 minutes; your potatoes are ready when you can easily pierce them with a fork.  Just be sure they don't turn to mush.

Drain the potatoes and immediately toss them with 1/4 cup pickle brine and the shallot.  Set aside to cool.

Mix your dressing:  combine mayonnaise, 1/4 cup pickle brine, celery salt, dill, salt, and pepper.  Taste; add more salt and pepper if necessary, and toss in some coriander if you'd like.  Once your potatoes have cooled, toss to combine.  You can serve immediately, but the flavor is better after a night in the fridge.

(What a neat idea!  The pickle brine makes the salad so tangy!  I found the dressing to be a little watery, and would probably add a tad more mayo next time 'round.)