It might seem like a lot of salt in the water to boil the potatoes, but that, along with the pickle juice is what gives the potatoes more flavor.
Measure dill pickle juice into a small bowl or measuring cup and set aside.
When potatoes are tender, drain thoroughly and add hot potatoes to a large bowl. Sprinkle pickle juice over potatoes and stir gently to coat.
Potato Salad can, and should, be made in advance. It’s best served the next day. Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.