• 1 brioche bun, split
• 6 ounces Potato Salad, recipe follows
• 4 ounces cooked brisket, sliced 
• 5 slices dill pickles 
• 1 ounce Sriracha 
• 2 ounces Potato Salad Dressing, recipe follows

Potato Salad:

• 24 pounds red potatoes, peeled and cut into 1/4-inch cubes
• 2 cups diced red bell pepper (1/4-inch dice) 
• 1 cup loosely packed cilantro leaves, no stems, cut into quarters 
• 1 cup roasted garlic, minced 
• 1/2 cup finely chopped jalapenos 
• 2 tablespoons coarsely ground black pepper 
• 1 tablespoon kosher salt

Potato Salad Dressing:

• 8 cups mayonnaise
• 1/4 cup apple cider vinegar 
• 1 tablespoon Dijon mustard 
• 1 tablespoon freshly ground black pepper 
• 1 tablespoon garlic powder 
• 1 tablespoon onion powder 
• 1 tablespoon celery salt 
• 1 tablespoon chopped fresh parsley