- 4 pounds Yukon Gold potatoes (or small potato of choice)
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 3.5 tablespoons grainy Dijon mustard (I like Sierra Nevada Stout Dijon)
- 1 tablespoon raw honey
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 3 tablespoons chopped fresh chives
- 1/4 cup chopped scallions (aka green onions), from about 5 scallions—white and some of the green parts
- Clean the potatoes and leave the skins on. Cut the potatoes into 1-inch cubes (that's about 6-8 pieces from each Yukon Gold, or halve small potatoes). Aim to have all of your chopped potatoes about the same size so they cook at the same time.
- Add the potatoes to a large pot, then add cold water until the potatoes are covered by an inch or two. (Do not add chopped potatoes to already boiling water as they do not cook evenly.) Put the pot on the stove and bring the water to a boil. You can cover the pot until it's boiling to make it boil faster if desired. Remove the lid if using when the pot comes to a boil to prevent overflow. Boil the potatoes about 12 minutes or until fork tender.
- While the potatoes cook, whisk the extra virgin olive oil, red wine vinegar, mustard, honey, salt and pepper together to make the dressing. Set aside. Then, chop the herbs and set aside.
- Drain the hot potatoes into a colander in the sink. Add about 1/4 of the dressing on top so some of it can soak in, being careful not to add too much as you'll lose it through the colander. Just add a little so the hot potatoes can absorb some of the dressing. Let the potatoes sit to cool in the colander for about 20 minutes.
- Transfer potatoes to a big serving bowl—they will still be slightly warm. Pour the rest of the dressing over the potatoes. Add the herbs and toss gently to combine. Adjust salt, pepper, and herbs as needed.
- Refrigerate until serving. Will keep in the refrigerator, covered, up to 5 days.