Step 1

Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch.  Cook over medium-high heat until the water reaches a boil.  Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.

Step 2

Drain the potatoes in a colander and let cool for 20-30 minutes.

Step 3

Meanwhile, whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper in a bowl until evenly combined.

Step 4

Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, shallot and fresh herbs.  Toss gently until evenly combined.

Step 5

Taste and season with additional salt and pepper if needed, to taste.  Cover the bowl and refrigerate for 1-2 hours to chill.

Step 6

Serve chilled, or refrigerate in a sealed container for up to 3 days.