In a medium saucepan, boil the potatoes in salted water until easily pierced with a fork, 8-10 minutes.

Drain the potatoes. Cool slightly by running under cold water until you can handle. Slice into ¼” rounds and place in a large bowl.

While the potatoes are still warm, add the mustard, apple cider vinegar, extra virgin olive oil, and salt and mix to combine.

Add the parsley, lovage, tarragon, and dill and mix to combine. Taste and adjust for seasoning.

Let cool to room temperature and serve immediately.