Simple French Potato Salad

Rinse and scrub, then halve each small potato. Fill a medium saucepan with water and bring to a boil. Add potatoes and a healthy dash of salt (for flavor) and reduce to medium heat. Continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife.

Once the potatoes have finished cooking, drain and rinse with cool water. Add potatoes to a large serving bowl and season with a dash of salt and black pepper and apple cider vinegar. Set aside.

While potatoes are cooking, prepare the dressing. Add mustard, garlic, salt, pepper, white wine vinegar, apple cider vinegar, and olive oil to large mixing bowl and whisk to combine.

Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, or vinegar for more acidity. Once the potatoes are cooked and cooled, add to mixing bowl with dressing. Add green onions, chopped parsley and dill and toss to combine.

Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Please note, this is not freezer-friendly.