3 Lb Cooked Potatoes
8 Green Onions, chopped
2 Ribs of Celery, chopped
1/2 Cup Chopped Dill Pickles
1 Small Bulb of Fennel, Chopped
3 Tbsp Pickle Brine
1 1/2 Tbsp White Wine Vinegar
1 1/2 Tbsp Dijon Mustard
2 Cloves of Garlic, minced
1/4 Cup Olive Oil
1 Tbsp Maple Syrup
Salt and Pepper
1/4 Cup Fresh dill, chopped
1/4 Cup Fresh Parsley, chopped
Dice the potatoes and add to a large mixing bowl. Add the celery, dill pickles, fennel and green onions.
In a small bowl combine the pickle brine, garlic, white wine vinegar, Dijon mustard, maple syrup, salt and pepper. Mix well to combine to make the dressing.
Pour the dressing over the potatoes, top with dill and parsley and refrigerate.