Bring a pot of water to a boil over high heat on your stove. while the water is heating up, wash and chop your potatoes into quarters. Once the water has come to a boil add in your prepared potatoes and your tablespoon of salt.

Reduce the heat to medium high and cook your potatoes until they are tender, about 10-15 minutes. Test a larger piece of potato by removing it from the water and cutting into it, it should be very tender, but not fall apart. Drain your potatoes and rinse them under cold water to halt the cooking process. Place them in the fridge to cool for at least 30 minutes.

While your cooked potatoes are cooling down, chop your green onion, dill, parsley, and shallot.

To make dressing in a small bowl add your olive oil, dijon mustard, red wine vinegar, apple cider vinegar, minced shallot, garlic powder, salt, and pepper. Mix until well combined.

Once your potatoes have cooled, add them into a large bowl with your green onion, dill, and parsley. Pour your dressing over everything and toss to coat and evenly distribute all the ingredients.

You can serve fresh, but I recommend placing the salad back in the fridge for about 30 more minutes to marinate in the dressing and cool evenly before serving.

Keep leftovers in an airtight container in the fridge for up to 5 days.