Rinse the potatoes under cold water to remove any dirt. Place them in a large pot, cover with cold water, bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until fork-tender. Drain and cool before cutting into pieces.

Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath. Peel and chop the eggs.

In a mixing bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Adjust seasoning with salt and pepper to taste.

In a large bowl, combine cooled, diced potatoes, chopped eggs, celery, and red onion. Mix gently to combine.

Pour the dressing over the potato mixture and gently fold in. Adjust seasoning with additional salt and pepper if necessary.

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

Before serving, sprinkle with fresh herbs. Serve chilled.