If you have large potatoes, cut them into fourths or sixths. Smaller potatoes can be cut in half. Make sure all of your potato chunks are similar sizes.
Place the potatoes in a big pot of salted water, then bring to a boil.
Gently boil until the potatoes are just fork tender. We want some texture in our potato salad (this isn't mashed potatoes).
Drain the potatoes, then spread them out on a baking sheet to cool in the fridge to prevent overcooking.
While your potatoes are cooling, in a medium-large bowl, whisk together the mayo, mustard, lemon juice, pickle juice, pickles, scallions, herbs, cayenne, black pepper, and salt. Start with a modest amount of salt, then add more once the potatoes are folded with the sauce.
Once the potatoes are cool, gently fold the potatoes into the sauce, breaking up some potatoes and keeping some in chunks. I leave the skins on.
Taste, and add more seasonings if you wish.
Refrigerate for at least a half hour before serving, to allow the flavors to meld.
