Step 1

1 Bring a large pot of water to a boil over high heat

Step 2

2 If the potatoes are small, cut them in half or into quarters

Step 3

3 If they are large, cut each half into quarters

Step 4

4 Transfer to the pot and cook uncovered for about 15 minutes, or just until tender

Step 5

5 Drain in a colander, then seat the colander in a larger mixing bowl and refrigerate the potatoes for 20 minutes or so

Step 6

6 Transfer the cooled potatoes to a serving bowl

Step 7

7 Toss together with the celery, red onion, fennel fronds, parsley, tarragon and chives (to taste)

Step 8

8 Add the mayonnaise and mustard, tossing gently to coat evenly, then season with salt and pepper to taste

Step 9

9 Serve or cover and refrigerate for up to 3 days