Instructions

• Chop the red potatoes or Yukon Gold potatoes into 3/4-inch pieces, peeling them if you wish. In a large pot, combine the potatoes with 2 teaspoons of kosher salt and add enough cold water to cover them by about 1 inch. Bring the pot to a boil over high heat. Once boiling, lower the heat to a gentle simmer and cook the potatoes until they are tender when pierced with a fork, about 8 to 10 minutes.
• While the potatoes are cooking, prepare the other ingredients. If using hard-boiled eggs, peel and chop them into small pieces and place them in a medium bowl. Dice the two dill pickle spears or measure out 1/4 cup of sweet pickle relish and add it to the bowl. Also, dice the celery stalks, mince the shallot, thinly slice the scallions if using, and finely chop the fresh herbs until you have approximately 2 tablespoons. Add the remaining 1/2 teaspoon of kosher salt, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon of the vinegar to the mixture, stirring everything together.
• After cooking, drain the potatoes in a colander. Transfer the potatoes to a rimmed baking sheet and arrange them in a single layer. Drizzle the remaining 1 tablespoon of vinegar over the potatoes and allow them to cool to room temperature for about 15 minutes.
• Once cooled, add the potatoes to the bowl with the dressing and gently mix everything together. Taste the salad and adjust the seasoning with additional kosher salt and black pepper if desired. Cover the salad and let it chill in the refrigerator for at least 1 hour or up to 1 day before serving.