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In a large Dutch oven, combine potatoes, 1 tablespoon salt and water. Bring to a boil over high heat. Once bubbles are starting to pop all over the surface, set a timer for 8 minutes. When the timer goes off, remove a couple potatoes; if a paring knife slides in and right back out with no effort, you’re good to go. If not, give them 2 more minutes before testing again.
Drain potatoes, but don’t rinse. Let them sit until you can comfortably cut them in half, about 5 minutes. Throw halved potatoes in a large bowl, and while they’re still warm, toss with pickle brine, the pepperoncini brine, vinegar, celery seeds and remaining salt. Let potatoes cool completely and absorb flavors, about 1 hour. Drain off any excess.
When potatoes are cool, finely chop pickles, pepperoncini and chives. Add to bowl of potatoes along with mayonnaise, mustard and black pepper, and fold everything together. Add parsley and dill, and lightly toss to mix.
Pile potato salad in a serving bowl. Garnish with more parsley and dill before serving.
Casey Elsass