Place the potatoes in a large pot of cold water and bring to a boil. Lower the heat, and simmer for 12-15 minutes, until the potatoes are just tender. Drain the cooking water, rinse the potatoes in cold water to stop the cooking process, and allow to cool to room temperature.

Meanwhile, in a small bowl, whisk together the vinegar and mustard. Slowly whisk in the olive oil to make an emulsion. Toss the potatoes with the dressing, the fresh herbs, and salt and pepper to taste. Serve cold or at room temperature.