Fresh Herb Potato Salad with Light Vinaigrette

Cook the whole potatoes in a pot of boiling salted water for about 20 to 25 minutes. They should be tender, but still firm.

Drain the potatoes, then let them cool down without rinsing them under cold water. This will help them keep their texture better.

While the potatoes are cooling, prepare the vinaigrette. In a large bowl, mix the mild mustard, apple cider vinegar, salt, and pepper.

Gradually add the extra virgin olive oil, whisking lightly to properly emulsify the vinaigrette.

Cut the warm potatoes into slices or large cubes, depending on your preference.

Finely slice the red onion. If you're using shallots, slice them the same way.

Add the potatoes and sliced onion to the bowl with the vinaigrette. Mix gently to coat all ingredients well without mashing the potatoes.

Just before serving, sprinkle the salad with fresh herbs like chopped parsley or chives.

For a crunchy and zesty touch, you can add sliced pickles, a few capers, or thinly sliced radishes.

Serve the salad warm for a more pronounced flavor, or cold for a more refreshing version. For a protein boost, feel free to add some quartered hard-boiled eggs.