Instructions: Place the unpeeled potatoes in a medium pot. Add water to cover and bring to a boil. Simmer until the potatoes are tender when pierced with a long skewer, about 15 minutes. Do not let the potatoes become mushy or soft. Drain the potatoes and set them aside to cool slightly.

Meanwhile, whisk the vinegar, mustard, salt and pepper together in a small bowl.

Whisk in the oil until the dressing is smooth. Cut the slightly warm potatoes into 1/4-inch-thick slices. Toss the potato slices, dressing, and fresh herbs in a large serving bowl. Mix well and adjust seasonings. Refrigerate potato salad for at least 2 hours or overnight.

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