Cut the yellow potatoes into 1-inch cubes and place them in a large pot. Cover with cold water, add 1/2 teaspoon of salt, and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 10-15 minutes until the potatoes are tender but still hold their shape—they should be fork-tender but not falling apart. While the potatoes cook, finely mince the shallot, garlic cloves, and green onion, and chop the parsley and dill. Having everything prepped before the potatoes finish ensures you can dress them while they're still warm, which allows them to absorb the flavors more effectively.

Drain the cooked potatoes thoroughly in a colander and rinse briefly with cool water to stop the cooking process. Transfer them to a large mixing bowl while still warm. Immediately add 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1.5 tablespoons of apple cider vinegar, then toss gently to combine. This warm potato stage is crucial—the starches are still open and receptive to absorbing the vinegar and seasonings, which creates a deeply flavored salad.

In a separate small bowl, whisk together the brown mustard, freshly minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, red wine vinegar, and apple cider vinegar until well combined. Slowly whisk in the olive oil until the dressing emulsifies and becomes cohesive. I like to use fresh garlic rather than jarred because it provides a brighter, more aromatic kick that really elevates the salad. Finish by stirring in the chopped dill, which will release its subtle anise notes into the dressing.

Pour the prepared vinaigrette from Step 3 over the warm seasoned potatoes and gently fold to coat everything evenly. Add the minced shallot, green onion, and parsley, then toss everything together until well combined. Taste and adjust seasonings if needed. I find that letting the salad sit for 10-15 minutes before serving allows all the flavors to meld beautifully and creates a more cohesive dish.