Place the potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a gentle boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Drain the potatoes in a colander and let them sit for a few minutes so excess moisture can evaporate, helping prevent a soggy salad.
While still warm, peel the potatoes using a sharp knife or your fingers if the skins slip off easily. Alternatively, leave the skins on for a rustic feel.
Dice the peeled potatoes into bite-sized chunks, being careful to keep them relatively uniform for even mixing.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Whisk until smooth and creamy, creating a flavorful dressing.
Add the chopped celery, soaked red onion, and herbs to the dressing, stirring to distribute evenly.
Gently fold in the warm diced potatoes, making sure each piece is coated with the dressing without breaking apart the potatoes.
Taste the salad and adjust seasoning with additional salt, pepper, or vinegar as needed for balance and brightness.
Cover the bowl and refrigerate the potato salad for at least an hour to allow flavors to meld and chill thoroughly.
Before serving, give the salad a gentle stir, add a sprinkle of fresh herbs if desired, and enjoy this creamy, crunchy, and flavorful dish.
