Bread-and-butter Pickle and Potato Salad

Ingredients:

4 lbs. Yukon Gold or red thin skinned potatoes (about 2 1/4 in. wide)
2 tbsp. Yellow mustard seeds
1 cup finely chopped bread-and-butter pickles, plus ½ cup juice from jar, strained
1 cup mayonnaise
1/4 cup cider vinegar
2 red bell peppers (1 lb. total), seeds and ribs removed and diced
3/4 cup minced flat-leaf parsley, divided
salt and freshly ground black pepper


Directions:

Make ahead up to 1 day and chill: In a 6 to 8 qt. pan, combine potatoes and 3 qts. water. Cover and bring to a boil over high heat. Reduce heat and simmer, covered, until potatoes are tender when pierced, 20 to 30 minutes. Drain well and let stand until cool enough to touch, 15 to 25 minutes. Meanwhile, in a small bowl, soak mustard seeds in about ½ cup hot water until soft, about 5 minutes. Drain. In a large bowl, mix mustard seeds, chopped pickles, pickle juice, mayonnaise and vinegar.

Peel warm potatoes, cut into about 3/4-in. cubes and drop into dressing. Add bell peppers; mix gently. Let cool to room temperature, at least 15 minutes. Add ½ cup parsley and salt and pepper to taste; mix gently. Right before serving, sprinkle with remaining 1/4 cup parsley.