Finely dice the shallots, place in a small bowl and cover with the vinegar and 1½ tablespoons salt.
Place the potatoes in a pot filled with super-salty water. Boil gently until the water is cloudy and the potatoes are fork-tender. Strain the potatoes in a colander, drain off the water, then let cool on a sheet pan.
When the potatoes are cool enough to touch, peel and discard the skins. Once peeled, use your hands to break the potatoes into smaller pieces.
Drain the vinegar from the shallots over the potatoes and drizzle generously with the oil. Add the drained shallots. Gently mix with your hands. sprinkle heavily with the pepper and add more oil. Spoon large dollops of yogurt and aioli in each corner. Add the capers. Sprinkle the parsley and cilantro on top.
Gently mix with your hands or a large spoon, being careful to leave each element intact and distinct.
Bring a pot of water to boil. Once boiling, carefully place 6 eggs in the pot. Cook for 7 minutes. Remove the eggs, and place in a bowl of ice water. Once cool, peel carefully.
Cut the eggs in half and place on top of the potato salad.
Spoon the salad onto a serving dish, drizzle with additional oil, and season with more black pepper and salt. Garnish with the tarragon and dill. If in season, sprinkle fresh coriander seeds on top as well. You can also add salmon for added protein and flavor. Enjoy!
4 shallots, peeled and finely diced
1/2 cup apple cider vinegar
3 pounds medium Yukon Gold potatoes, quartered
Extra-virgin olive oil, for drizzling
Freshly ground black pepper, to taste
1 cup full-fat yogurt
1 cup mayo
1/2 cup capers, drained
1 bunch parsley leaves, coarsely chopped
1 bunch cilantro leaves and stems, coarsely chopped