Fill a medium saucepan with cold water and add the potatoes, ensuring they are submerged by about 2 inches. Bring the water to a boil over high heat, then incorporate 1 tablespoon of kosher salt and cook until the potatoes are tender when pierced, which should take about 15 to 20 minutes. Drain thoroughly.

Once the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While they are still warm, drizzle 3 tablespoons of white wine vinegar over the potatoes and let them absorb the tangy flavor.

In a separate small bowl, whisk together the olive oil, the remaining 2 tablespoons of vinegar, Dijon mustard, the additional teaspoon of kosher salt, and black pepper until the mixture is well blended.

Drizzle the dressing over the potatoes and gently stir to ensure everything is evenly coated. Add in the sliced red onion and fresh herbs, then mix again to combine all the flavors.

Taste the salad and if necessary adjust the flavors by adding more salt or pepper. This potato salad is delightful served warm, at room temperature, or chilled, and it can be stored in the refrigerator for 3 to 4 days, making it perfect for leftovers.