Chipotle Potato Salad | America's Test Kitchen

Ingredients

• 2 pounds Yukon Gold potatoes , unpeeled, cut into 3/4-inch chunks
• Salt and pepper
• 1/4 cup finely chopped dill pickles , plus 3 tablespoons brine
• 1 tablespoon yellow mustard
• 3/4 cup mayonnaise
• 1/2 cup finely chopped red onion
• 4 scallions , sliced thin
• 1 celery rib , minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons distilled white vinegar
• 1 tablespoon minced canned chipotle chile in adobo sauce plus 1 teaspoon adobo sauce
• 1 garlic clove , minced
• 1 teaspoon lime juice
• 1/2 teaspoon celery seeds