Jalapeno brine gives this potato salad plenty of kick.
Preheat oven to 450°F. Place peppers on a foil-lined baking sheet. Roast 20 minutes or until skins are blistered and charred. Wrap in foil; let stand 20 minutes or until cool enough to handle. Remove skins, stems, and seeds from peppers; coarsely chop.
Cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender. Drain.
For dressing, in serving bowl whisk together jalapeño brine, canola oil, salt, and black pepper. Add potatoes, peppers, and parsley; toss to coat. Season to taste. Sprinkle with pepitas, if desired.
Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them.