* Ingredients :
Cooking potatoes in peppered boil water for 30 minutes.
After 30 minutes of cooking, check with the tip of a fork if the potatoes are tender or not.
If they are tender, stop cooking, otherwise cook for another 5 to 10 minutes.
Once cooked, immediately run the potatoes under cold water for a good 3 minutes and then the skin should peel off very easily.
Then cut the potatoes into large cubes and set them aside in a large bowl.
While cooking, peel and slice the onion and shallot. Cut the pickles into slices. Reserving all in bowl about the rest.
Prepare sauce with oil, vinegar, mustard, salt & pepper.
Mix the potatoes with the onion-shallot-pickle preparation and add all the sauce, mixing gently.
Leave everything to cool in the fridge for at least 1 hour.
Once the mixture is cool, prepare a second portion of sauce and sprinkle it while mixing so that the potatoes are well soaked in the sauce.