1-Getting started: Begin by cutting the potatoes into 3/4-inch chunks and place them in a large pot with 2 teaspoons of the kosher salt, then cover with cold water by 1 inch. Bring to a boil and simmer gently until they’re fork-tender, which takes about 8 to 10 minutes. This ensures even cooking without the potatoes turning mushy.

2-While the potatoes cook: prepare the other elements: peel and dice the eggs if you’re using them, dice the dill pickles or measure out the relish, dice the celery, mince the shallot, slice the scallions if included, and finely chop the herbs. In a separate bowl, mix these prepared items with the remaining 1/2 teaspoon of kosher salt, the mayonnaise, Dijon mustard, and 1 tablespoon of vinegar. Once the potatoes are done, drain them and spread them on a rimmed baking sheet, then sprinkle with the remaining 1 tablespoon of vinegar and let them cool for 15 minutes.

3-After cooling, gently fold the potatoes into the dressing mixture. Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour before serving. This step lets the flavors blend beautifully, making the salad even better the next day. For a fun twist, if you’re planning a summer party, pair this with a refreshing spicy margarita from our site to elevate your meal.