Wash potatoes, place in a large pot, and cover with cold water. Bring to a boil, season water with a tablespoon of salt, reduce heat to a simmer, and cook potatoes until tender, about 15 minutes. Test for doneness by piercing the potato with a knife and then lifting it. If the potato falls off the knife, it’s cooked. Drain water, and set potatoes in the fridge to cool.
Make the dressing
Meanwhile, in a large mixing bowl, olive oil, dijon mustard, red wine vinegar, optional shallots, parsley, thyme, salt, and black pepper. Stir well to combine. The dressing will be very thick and very flavorful. Don’t worry; the potatoes will absorb it.
Finish the salad
Chop potatoes into ½-inch pieces and add them to the mixing bowl along with the dill pickles and celery, and stir to combine. Taste, and adjust for salt. If you like it more vinegary, add more vinegar or dijon mustard. Remember that the potatoes will absorb the flavors as it sits.
Transfer to a serving bowl and store in the refrigerator until ready to serve. Sprinkle with extra parsley and black pepper for garnish. You can also enjoy this salad at room temperature.
Notes
ShallotsThe shallots are optional because not everyone enjoys raw onions. StorageLeaving them out will also make this salad last longer, since wet onions start to go bad faster. I enjoyed my salad without the onions 5 days or more after making it.PotatoesI have specified red potatoes because their skins are thinner and their flesh is a little denser. Red potatoes work well, but you can go with any potato you have. Fingerlings are another option.Regardless of the potato’s size, cook the potatoes whole to keep their integrity and prevent them from becoming waterlogged. Careful not to overcook them as well. As the potatoes cook, they will firm up.