3 lbs of Potatoes (preferably Yukon Gold or Red Potatoes, peeled and cut into bite-sized pieces)

1 cup of Mayonnaise (use light mayonnaise for a healthier option)

2 tbsp of Dijon Mustard

1/4 cup of Apple Cider Vinegar

1/2 cup of Red Onion (finely chopped)

1/2 cup of Celery (finely chopped)

1/4 cup of Fresh Parsley (chopped)

2 tbsp of Fresh Dill (chopped)

2 tbsp of Fresh Chives (chopped)

4 Hard-Boiled Eggs (chopped, optional)

Salt and Black Pepper (to taste)

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Place the cut potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes. Drain well and let cool.

In a mixing bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. Whisk until smooth.

Add the cooled potatoes to the dressing along with red onion, celery, parsley, dill, chives, and hard-boiled eggs if using. Toss gently to combine. Season with salt and black pepper to taste.

Cover and refrigerate the potato salad for at least an hour. Serve chilled, garnished with additional herbs if desired.