Directions

1. Fill a medium pot with water and add potatoes, mix in 1 tablespoon of salt and turn the heat to high until boiling. Once boiling turn heat down and simmer until potatoes are tender.
   
2. Meanwhile, place bacon into a pan and cook until crisp. Place bacon on paper towels to drain and set aside.
   
3. Once potatoes are cooked drain, dice into cubes, and place in a large bowl. Add celery, bacon, green onions, and shallots then mix well. Add mayonnaise and pickle brine mix well then add a dash of salt and pepper to taste. Try not to break up potatoes too much.
   
4. Refrigerate for 2 hours prior to serving.