1
In a small bowl, whisk together the olive oil, 1 tablespoon white wine vinegar, the Dijon mustard, sea salt, and black pepper.
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2
Place the potatoes in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, and add 1 tablespoon of kosher salt.
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3
Pour the dressing over the cooled potatoes. Add the onions, garlic, minced dill, chives, and parsley. Toss gently to combine.
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