Bread-And-Butter Pickle Potato Salad

By Sunset
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4 pounds Yukon Gold or red thin-skinned potatoes (about 2 1/4 in. wide), scrubbed

2 tablespoons mustard seeds

1 cup finely chopped bread-and-butter pickles, plus 1/2 cup juice from jar (see notes)

1 cup reduced-fat or regular mayonnaise

1/4 cup cider vinegar

2 red bell peppers (8 oz. each), rinsed, stemmed, seeded, and diced

3/4 cup minced parsley

Salt and pepper

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