Cook potatoes in boiling salted, peppery water for 30 minutes for 30 minutes.
Peelthem with a knife.
Then dice the potatoes and set aside in a large bowl.
While cooking, peel and slice the onion and shallot. Cut the pickles into slices. Set aside in a bowl for the rest.
Prepare the sauce with oil, vinegar, salt and pepper.
Mix the potatoes with the onion-stilt-pickers and add all the sauce, mixing gently.
Cool in the fridge for at least 1 hour.