Start by filling a large pot with water and bringing it to a rolling boil over high heat. Add a generous handful of salt, then carefully add the scrubbed and quartered new potatoes. Allow them to simmer gently for about 15 minutes, or until they are fork-tender but not mushy.

While the potatoes are cooking, grab a mixing bowl and whisk together the finely chopped red onion, fresh parsley, and dill. Add in the apple cider vinegar, olive oil, stone ground mustard, sugar, salt, and black pepper. Whisk vigorously for about 1-2 minutes until everything is well combined.

Once the potatoes are done cooking, carefully drain them in a colander. Allow them to rest for a minute to cool slightly. After draining, transfer the warm potatoes to a serving bowl.

Pour the prepared dressing over the hot potatoes in the serving bowl. Using a large spoon, gently toss the potatoes to ensure they are evenly coated in the dressing.

For the best flavor and texture, serve your Warm & Herby Potato Salad immediately while it's still warm.