In a large pot, boil water for potatoes. When at a rolling boil, add and cook until easily pierced with a fork, about 10-15 minutes depending on size and power of your burner.
Drain potatoes and rinse with cold water. Allow to cool before tossing with dressing.
In a mini food processor, pulse together olive oil, herbs, shallot, garlic, Dijon mustard, white wine vinegar and kosher salt.
Toss dressing with cooled cooked potatoes.
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For creamy Herbed Potato Salad, fold in 1 cup of good quality mayonnaise at the end.If you don't have a mini food processor, chop all ingredient well and whisk together. Cold potatoes won't break as easily as hot potatoes. You can even chill them in the fridge before tossing in dressing.