1-Let’s dive into making this potato salad, drawing from the reliable method I’ve honed over countless BBQs. Start by cutting your potatoes into uniform 3/4-inch chunks peeling is optional, but I often skip it to keep things simple and retain more nutrients. Place the potatoes in a large pot with 2 teaspoons of kosher salt, cover with cold water by about an inch, then bring to a boil and simmer for 8 to 10 minutes until they’re fork-tender but still firm.

2-While the potatoes cook, prepare the rest: dice the eggs if you’re using them, chop the pickles or measure the relish, dice the celery, mince the shallot, slice the scallions if included, and finely chop your herbs. In a medium bowl, mix these with the remaining 1/2 teaspoon of salt, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon vinegar until everything blends smoothly. Once the potatoes are done, drain them and spread them on a baking sheet, sprinkling with the remaining 1 tablespoon vinegar to add extra tanginess while they’re still hot.

3-Let the potatoes cool to room temperature for about 15 minutes, then add them to the bowl with the dressing and gently fold everything together. Season with salt and pepper to taste, cover, and refrigerate for at least 1 hour or up to a day ahead of serving. This step allows the flavors to meld, and it’s one of those tricks I’ve picked up that makes the salad even better the next day, perfect for meal prep among working professionals or families.