Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and set aside to cool slightly.
While the potatoes are still warm, peel them using a knife or your fingers if they’re cool enough, then chop into bite-sized chunks. The warmth helps them mash slightly, creating a tender texture.
Transfer the chopped potatoes into a large mixing bowl. Use a fork or potato masher to gently mash some of the potatoes, leaving a slightly chunky texture that will hold the dressing well.
In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and glossy. This dressing adds creaminess and a tangy kick.
Pour the dressing over the warm mashed potatoes and gently fold with a spatula until evenly coated, being careful not to break down the potatoes too much.
Add the finely chopped red onion and chopped herbs, then gently fold them into the mixture for bursts of flavor and freshness.
Season generously with salt and freshly cracked black pepper, tasting as you go to balance the flavors perfectly.
Cover the bowl and refrigerate the potato salad for at least one hour to let the flavors meld and the texture firm up.
Before serving, give the salad a gentle stir, check the seasoning, and add a splash of vinegar or herbs if needed for extra brightness.
Serve the potato salad chilled or at room temperature, enjoying the creamy, tangy bites with a satisfying crunch from the onions and herbs.
