Cut potatoes into bite size pieces and boil until cooked through.
Finely chop your pickle, celery, shallot and bell pepper, then set aside.
In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce. Spice it how you see fit.
Drain the potatoes and pour them into the bowl with the oil and vinegar dressing you just prepared.
Add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes
Refrigerate for a few hours until chilled or overnight. Serve chilled.