Clean the potatoes, cut them into bite size pieces and place them in a large stockpot, along with 8 cups of cold water, 2 tablespoons of apple cider vinegar and 1 tablespoon of salt.
Bring to the boil then reduce to a simmer, cover loosely and cook the potatoes until they are fork tender, about 10 minutes.
Once cooked, drain the potatoes and place them in a large bowl, then add another 2 tablespoons of apple cider vinegar, toss well and let your potatoes sit for a few minutes while they absorb the vinegar.
Meanwhile, make the vinaigrette: combine all the ingredients in a glass measuring cup and whisk them vigorously until well combined and slightly emulsified. Pour that vinaigrette right over the warm potatoes and toss delicately until all the potatoes are well coated.
Allow your potatoes to cool for 20 to 30 minutes, giving them a gentle toss from time to time, so they absorb all the flavors of that vinaigrette as they cool down.
This will give you plenty of time to prep and chop your vegetables and herbs.
Once the potatoes have cooled enough, throw in those veggies and herbs and give the salad a final toss.
You can serve that potato salad immediately, or let it sit at room temperature for a few more hours to give those flavors a chance to mingle.
It's also delicious cold, so you could totally make it ahead of time and place it in the fridge until ready to serve.
Leftovers will keep very well in the fridge for up to a few days.