Begin by thoroughly washing the potatoes and placing them in a large pot filled with salted water. Bring to a rolling boil and cook for about 15-20 minutes, then drain and cool.

Once cooled, cut the potatoes into uniform, bite-sized pieces and transfer them to a mixing bowl.

In a small bowl, combine the Dijon mustard and red wine vinegar. Whisk until well blended and smooth, then drizzle in the olive oil while continuously whisking.

Pour the vinaigrette over the potato pieces in the mixing bowl and gently toss to coat without mashing.

Add the chopped fresh herbs into the potato mixture, stirring until evenly distributed.

Taste and season with salt and pepper. Serve warm or chill for about an hour for flavors to meld.