Wash potatoes and scrub. Slice into 1'/4 to 1/2" slices. Place in a large pot of well-salted water and bring to a boil. Reduce heat to medium-high and cook for about 15 minutes or until potatoes can easily be pierced with a knife. Make sure they are cooked through by tasting one!

Remove from heat and rinse under cold water. Drain and then add to a serving bowl. Season with a sprinkle of salt and pepper and a quick small splash of apple cider vinegar. Stir and set aside.

While potatoes are cooking prepare the dressing. In a large measuring cup add mustard, minced garlic, salt, pepper, red wine vinegar and apple cider vinegar. Whisk to combine. Driaale in the olive oil while whisking until an emulsion is formed. Add parsley or other herbs and after tasting for seasoning, set aside.

Add dressing to the potato bowl along with the green onions and parsley and chives. Toss to combine. Check again for taste.

Serve as is or chilled. This can be left at room temperature for 4 hours.