Bring a large pot of salad water to a boil over high heat. Add the potatoes and cook until just tender, about 10 minutes. Drain and transfer to  large bowl. Drizzle the pickle juice over the warm potatoes, then toss gently. Cool to room temperature. Combine the remaining ingredients in a large bowl and fold gently into the potatoes, using a rubber spatula. Serve or refrigerate, covered. Bring to room temperature before serving. Serves 8