Dill Pickle Potato Salad

Sea salt
3 pounds yellow new potatoes
3/4 cup dill pickle brine (essentially what is left when all the pickles have been eaten)
4 - 6 tablespoons olive oil
Freshly ground black pepper
Several sprigs fresh dill

Fill a large pot with cold water. Salt water, add potatoes and set pot over high heat. Bring water to a boil, reduce heat and simmer until potatoes are tender when pierced with a knife, about 20 minutes. Drain potatoes and quickly peel away skins, usually a towel to protect hands from heat. Douse hot potatoes in 1/2 cup pickle brine. Toss well to coat. When potatoes are cool enough to handle, slice into 1/2 thick rounds. Whisk together remaining brine and olive oil. Season potatoes with salt and pepper. Dress with brine and olive oil combo. Snip fresh dill over just before serving. Potatoes delicious served right away or chilled from fridge.