Cut potatoes in quarters, then boil in a generous amount of well-salted water.
If you are using the smoky onion pickles, fish out the pickles from their vinegar, chop them fine with the tea leaves, and mix them in a bowl with all of the other ingredients.
If you are starting from scratch, place 4 tea bags or ¼ cup of lapsang souching in the vinegar. If you want to place the loose tea in a tea filter, you can remove it later. If you like to eat tea leaves, as I do, leave them in, breaking them first into tiny bits. Fine chop the onions and let both the tea and onions sit in the vinegar for at least 15 minutes. Then add the onion powder, salt, pepper and mustard.
When the potatoes are just cooked through, drain then. Add the vinaigrette while they are hot.
Thinly slice two shallots or one onion in simmering oil. Cook them, watching all the time, until they turn brown and crispy. Quickly drain them on paper towel.
Add chives or green onions right before you serve.