Dice the red onion into fine 1/4-inch pieces and set aside. Mince the garlic clove. Chop the fresh dill, basil, and parsley and combine them in a small bowl. This prep work takes just a few minutes and ensures you're ready to dress the potatoes while they're still warm, which is key for maximum flavor absorption.

Cut the Yukon Gold potatoes in half (no need to peel them—the skin adds texture and nutrients). Bring a large pot of salted water to a boil, then add the potatoes and simmer for 15-20 minutes until they're fork-tender but still hold their shape. Drain immediately and transfer to a large serving bowl while still hot.

While the potatoes are still hot, pour the 3 tablespoons of champagne vinegar over them and gently toss. This allows the potatoes to absorb the vinegar while warm, creating a bright, flavorful base. I find this step makes all the difference—the warm potatoes soak up the acidity beautifully, so you don't need mayo to keep them moist.

In a small bowl or measuring cup, whisk together the olive oil, remaining 2 tablespoons of champagne vinegar, Dijon mustard, minced garlic, celery seed, kosher salt, and freshly cracked black pepper until emulsified and well combined. Taste and adjust seasoning as needed—remember that the warm potatoes will continue to absorb the flavors.

Pour the vinaigrette dressing over the warm potatoes and gently fold it in. Add the diced red onion and the mixed fresh herbs from Step 1, folding everything together carefully to avoid breaking up the potato pieces. Taste the salad and add any additional salt and pepper if needed. The salad can be served warm or at room temperature, and I find it actually tastes better after sitting for 20-30 minutes as the flavors meld together.