Bread and Butter Potato Salad
Ingredients
- 1/2 to 3/4 cup bread-and-butter-pickle brine, plus 3/4 cup chopped pickles (from one 16-ounce jar)
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 pounds baby Yukon Gold potatoes, scrubbed
- 3/4 cup sliced cornichons
- 2 cups sugar snap peas (about 8 ounces), trimmed and cut into 1-inch pieces
- 1/2 cup packed fresh flat-leaf parsley leaves, coarsely chopped
- 1/2 cup packed fresh dill fronds, coarsely chopped
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