Ingredients
- 4 pounds Yukon Gold or red thin-skinned potatoes (about 2 1/4 in. wide), scrubbed
- 2 tablespoons mustard seeds
- 1 cup finely chopped bread-and-butter pickles, plus 1/2 cup juice from jar (see notes)
- 1 cup reduced-fat or regular mayonnaise
- 1/4 cup cider vinegar
- 2 red bell peppers (8 oz. each), rinsed, stemmed, seeded, and diced
- 3/4 cup minced parsley
- Salt and pepper
Description
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