FOR THE POTATO SALAD:

1. Place diced potatoes into a pot. Pour water over the potatoes, until the water is 1″ above the potatoes.
2. Add 1/2 tsp. salt to the water and cover with a lid.
3. Bring the water to a boil and boil potatoes 12-15 minutes, or until potatoes are still slightly firm but tender. You don’t want them crunchy by any means but also don’t want them soft enough to fall apart or mash. A fork should easily pierce the potatoes (I recommend pulling a potato out of the water to test it for best results.)
4. Drain the potatoes, letting them cool slightly. Add green onions and dressing. Stir with a silicone spatula (it’s more flexible and less likely to crush the potatoes) to coat. Let potatoes sit for 10-15 minutes in the dressing to absorb the rest of the dressing.
5. Serve warm or room temperature for best results. (Cold also tastes great!)

FOR THE HERB DRESSING:

1. In a small bowl, whisk together mustard, vinegar, salt, and pepper.
2. Continue whisking as you slowly drizzle in the olive oil (going slowly will help your dressing emulsify/blend better!).
3. Then, add fresh herbs and stir to combine.