Fill a large stock pot halfway with water and place over high heat. Slice potatoes lengthwise.
Once water boils, add a tablespoon salt, then add in sliced potatoes
Once potatoes are cooked until fork tender, drain well and allow to cool.
While potatoes are boiling, begin making the vinaigrette. In a large bowl, combine olive oil, white vinegar and mustard.
Whisk until emulsified.
Then add in fresh herbs, shallot and garlic.
Whisk again until combined.
Toss vinaigrette with cooled potatoes. Serve at room temperature.
Store leftovers in an airtight container and place in the refrigerator. Potato salad will stay fresh for 1-2 days. Let sit out a room temperature for a little while before eating. Do not microwave to warm up as it will brown the fresh herbs. Do not freeze.
This is best eaten right after it's made. Potatoes will continue to soak up the dressing the longer it sits so keep this in mind when you store leftovers. It won't be as "wet" when you aren't eating it freshly made.
It does help to use a waxy potato like a red potato or Yukon gold potato. They are less likely to soak up all the dressing like a russet potato would.