Start by washing your potatoes. You want them clean since you will be using the skin. Cut them into even chunks; this ensures they cook at the same rate. Put them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.

Once boiling, reduce the heat to medium and cook until the potatoes are tender but not too soft; this usually takes about 15 to 20 minutes. You want them firm enough to hold their shape but soft enough to be easily pierced with a fork. Drain the potatoes and let them cool for a few minutes.

In a bowl, combine minced garlic, mustard, lemon zest, apple cider vinegar, red wine vinegar, honey or maple syrup, and olive oil. Whisk this together until well integrated, season with salt and pepper to taste. This dressing is the magic that ties everything together.

In a large bowl, combine the warm potatoes with chopped green onions, parsley, and dill. Pour the dressing over the potato mixture and gently toss until everything is evenly coated.

Finally, taste your salad. Adjust the seasoning with salt, pepper, or a splash more vinegar if desired.

For the best flavor, let the potato salad chill in the fridge for at least 30 minutes to an hour. This allows the flavors to meld beautifully.