Begin by placing the small potatoes in a large pot covered with salted water. Bring the water to a boil over medium-high heat and let the potatoes cook until they are tender, about 15-20 minutes.

Once cooked, drain the potatoes and set them aside to cool.

While the potatoes are cooling, in a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk these ingredients together until smooth.

Once the potatoes have cooled enough to handle, cut them into halves or quarters and add them to the bowl with the dressing.

Gently toss the potatoes in the dressing until evenly coated, ensuring not to mash them.

Stir in the chopped fresh herbs until well-distributed throughout the salad.

Cover the bowl with plastic wrap, then refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.