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3
pounds small potatoes, halved or quartered
1
jar leftover pickle brine, strained and divided
2
tablespoons minced shallot
2 to 3
tablespoons mayonnaise
1
teaspoon celery salt
2
tablespoons chopped dill
1
teaspoon ground coriander (optional)
Freshly ground black pepper and coarse or flaky salt, to taste
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