Begin by washing and scrubbing the potatoes. Peel them if you prefer a smoother texture. Cut them into bite-sized cubes for even cooking.

Place the potato cubes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10-15 minutes, or until just tender. Ensure they’re firm enough not to fall apart.

Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. This will prevent them from becoming too mushy.

In a small bowl, whisk together the olive oil, white wine vinegar (or lemon juice), Dijon mustard, salt, and pepper until well combined.

In a large mixing bowl, combine the cool potato cubes, the dressing, and the chopped fresh herbs. Gently toss until all the potatoes are coated.

Check for seasoning; add more salt, pepper, or herbs if desired. Serve immediately or chill for a bit to let the flavors meld.