1-First Step: Prep and cook the potatoes. Place potatoes and 2 teaspoons salt in a large pot. Cover with cold water by 1 inch. This prevents mushy potatoes! Bring to a boil, then simmer until fork-tender, 8 to 10 minutes. Start in cold water for even cooking, a tip busy parents swear by.

2-Second Step: Make the dressing. While potatoes cook, grab a medium bowl. Combine diced eggs (if using), pickles, celery, shallot, scallions, herbs, remaining 1/2 teaspoon salt, mayonnaise, mustard, and 1 tablespoon vinegar. Stir well. This builds bold flavor. Vegan? Omit eggs. Gluten-free? All good here.

3-Third Step: Season and cool the potatoes. Drain potatoes and spread on a baking sheet. Sprinkle with remaining 1 tablespoon vinegar right away. Hot potatoes soak it up, making it 100x more flavorful! Cool to room temperature, about 15 minutes. Toss gently into the dressing. Season with salt, pepper. For low-cal, use less mayo.

4-Final Step: Chill and serve. Refrigerate at least 1 hour or up to 1 day. Flavors meld beautifully. Serve cold as a cookout side. Serves 6 to 8 generously.