Saffron Potato Salad

Directions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
2. While the potatoes cook, whisk together the olive oil, lemon juice, saffron, Dijon, salt, and pepper.
3. Add the warm potatoes to a large bowl and toss with the dressing so they absorb all of the flavor.
4. Add the chopped baby dill pickles, pickle brine, shallot, dill, parsley, and green onions. Toss gently to combine.
5. Taste and adjust with additional lemon juice, salt, or pickle brine as desired.
6. Let sit for at least 15 minutes before serving to allow the flavors to meld.