Cut the potatoes into one-inch pieces and boil in salted water for 10-15 minutes until tender but firm. Drain and let cool.

In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth.

Finely chop celery, red onion, and herbs.

Add cooled potatoes to the dressing along with chopped veggies and herbs. Gently fold until well-coated.

Add salt and pepper to taste; mix gently.

Cover and refrigerate for at least one hour before serving to enhance flavors.