Begin by washing the baby red potatoes thoroughly. You want to retain that lovely skin—they’re packed with nutrients! Cut them into halves or quarters based on their size. In a large pot, fill it with cold, salted water and add the potatoes.

Bring the water to a boil over medium-high heat and cook for about 15-20 minutes, or until you can easily pierce them with a fork. Keep an eye on them; you want them tender but not mushy!

While the potatoes are boiling, let’s make the dressing. In a small bowl, whisk together the olive oil, 3 tablespoons of white wine vinegar, both mustards, salt, and the finely chopped herbs—dill, basil, and parsley.

Taste it. Is it tangy enough for your liking? If not, add the remaining 2 tablespoons of vinegar. This dressing is the star of the show, so adjust it according to your preference.

Once the potatoes are done cooking, drain them in a colander and let them cool slightly. In a large bowl, combine the warm potatoes, chopped shallots, and capers.

Pour the dressing over the mix and gently toss everything together. The warmth of the potatoes absorbs the flavors beautifully, creating a delightful harmony.

Cover the potato salad and let it chill in the refrigerator for at least an hour to allow the flavors to meld. If you can resist, let it sit overnight for an even tastier experience. Serve it cold and watch as your family and friends dig into this refreshing twist.