Rinse 2 pounds of potatoes under cold water. Cover with cold water in a pot, bring to a boil, then simmer for 15-20 minutes until fork-tender, then drain and cool slightly.

Place 4 eggs in a saucepan, cover with cold water, bring to a boil, cover, then remove from heat. Let sit for 12 minutes, then transfer to an ice water bath, peel and chop.

In a bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Adjust seasoning with salt and pepper.

In a large bowl, gently combine the cooled potato pieces, hard-boiled eggs, 1 cup of diced celery, and ½ cup of red onion.

Pour the dressing over the potato mixture and gently fold until well-coated. Adjust seasoning if necessary.

Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Before serving, stir gently and garnish with fresh herbs. Serve chilled or at room temperature.