Pickle Potato Salad

Ingredients

• 4 medium russet potatoes (about 2½ lb.), peeled, cut into 2" pieces
• 1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1" pieces
• 3 Tbsp. vegetable oil
• 3 Tbsp. Pickle Brine Spice Rub
• 1½ tsp. kosher salt, divided
• ½ small red onion, thinly sliced
• 4 celery stalks, thinly sliced on a diagonal
• 2 tsp. white wine vinegar
• 3 Tbsp. extra-virgin olive oil
• 3 Tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 3 cups shredded rotisserie or leftover cooked chicken
• 4 kosher dill pickle spears, sliced ¼" thick
• ¾ cup parsley leaves with tender stems

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