clean the potatoes and cut in them half

cover the potatoes in cold water, cover and bring them to a boil over medium-high heat.

continue to cook the potatoes until they begin to feel soft when pierced with a fork (approximately 20-30 minutes)

drain the potatoes and run cold water over them to stop them from cooking, and set  them aside

While the potatoes are cooking, dice the celery, onions and chop the herbs and olives - place into a large mixing bowl

make the dressing by mixing all of the ingredients together (2 tablespoons apple cider vinegar, 6 tablespoons extra virgin olive oil, 2 tablespoons dijon mustard)

when the potatoes are cool enough to handle, cut them into bite sized chunks about 3/4 to 1 inch in size and place into the bowl with the salad ingredients.

pour half of the dressing mixture over the salad and gently toss

place the potato salad in the refrigerator for at least one hour - just before serving mix in the remaining dressing and serve