1-Getting started: Begin by cutting the potatoes into 3/4-inch chunks and placing them in a large pot with 2 teaspoons of kosher salt and enough cold water to cover by 1 inch. Bring it to a boil and simmer for 8 to 10 minutes until the potatoes are fork-tender, which helps them hold their shape.

2-While the potatoes cook: Prepare the other elements in a medium bowl: dice the eggs if using, chop the pickles and celery, mince the shallot, slice the scallions if using, and chop the herbs to make 2 tablespoons. Mix these with the remaining 1/2 teaspoon kosher salt, mayonnaise, Dijon mustard, and 1 tablespoon vinegar to create a creamy dressing.

3-Once done: Drain the potatoes and spread them on a baking sheet. Sprinkle with the remaining 1 tablespoon vinegar and let them cool to room temperature for about 15 minutes. Add the potatoes to the dressing and fold gently to combine, then season with additional salt and pepper as needed. Refrigerate for at least 1 hour or up to 1 day before serving to let the flavors blend.