Ingredients
• 1/2 cup Vidalia Onion Vinaigrette Dressing
• 2 pounds red potatoes or Yukon Gold potatoes
• 2 1/2 teaspoons kosher salt, divided, plus more as needed
• 3 hard boiled large eggs (optional)
• 2 dill pickle spears, or 1/4 cup sweet pickle relish
• 2 medium stalks celery
• 1 large shallot
• 2 medium scallions, optional
• 1/4 small bunch fresh parsley, dill, or a combination
• Freshly ground black pepper
Directions
• Cut 2 pounds red potatoes or Yukon Gold potatoes into 3/4-inch chunks (peel first if desired). Place the potatoes and 2 teaspoons of the kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, and cook until the potatoes are fork-tender, 8 to 10 minutes.
• Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Peel and dice 3 hard-boiled large eggs if using; dice 2 dill pickle spears (about 1/3 cup, or measure out 1/4 cup sweet pickle relish) and 2 medium celery stalks (about 3/4 cup); mince 1 large shallot (about 1/4 cup); thinly slice 2 medium scallions if using (1/4 cup); finely chop 1/4 small bunch fresh parsley, dill, or a combination until you have 2 tablespoons; add remaining 1/2 teaspoon kosher salt, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon of the apple cider vinegar or rice vinegar, and stir to combine.
• When the potatoes are done, drain them in a colander and let them sit for 5 minutes to steam dry.
• Drain the potatoes well in a colander, then transfer the potatoes to a rimmed baking sheet and spread into a single layer. Sprinkle the remaining 1 tablespoon vinegar evenly over the potatoes. Let cool to room temperature, about 15 minutes.
• Add the potatoes to the bowl of dressing and fold to combine. Taste and season with more kosher salt and black pepper as needed. Cover and refrigerate for at least 1 hour or up to 1 day before serving.