All of the potato salad, please.
2 tablespoons apple cider vinegar1 tablespoon pickle brineRecipe Preparation
Place potatoes in a large pot and cover with cold water. Throw in a palmful of salt and bring to a boil. Reduce heat and simmer until fork-tender, 15–20 minutes. Drain, then let cool slightly . Meanwhile, mix vinegar, Dijon mustard, whole grain mustard, pickles, pickle brine, and 2 Tbsp. dill in a large bowl.
Slice potatoes in half and transfer to bowl with vinegar mixture; season with salt and pepper and toss to coat. Let cool.Do Ahead:
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