• Slice the baby potatoes on a mandolin slicer set to 1/4-inch thickness. Alternatively, you can quarter the potatoes. Transfer the cut potatoes to a large pot or Dutch oven and cover them with cold water.
• Then set the pot to boil over high heat. Once boiling, Season with a big pinch of kosher salt. The potatoes will take about 5-8 minutes to become fork-tender. If you quartered the potatoes instead of slicing, figure 12-15 minutes.

Dressing

• Whisk the olive oil, Champagne Vinegar, and Dijon Mustard together in a small bowl until you have an emulsified dressing. Season with kosher salt and a few cranks of fresh black pepper.

Salad Assembly

• When the potatoes are fork-tender, drain them in a colander and spread them out on a sheet tray to air dry and slightly cool. Let the potatoes sit for about 5 minutes.
• Transfer the potatoes back to the Dutch oven and pour the dressing over the potatoes. Gently stir the dressing into the potatoes, taking care not to break up or mash the potatoes.
• Add the herbs and the scallions, gently stir them in.
• Pour the potato salad into a wide shallow serving dish and squeeze the juice of half a lemon over the salad and finish with flaky finishing salt, a little fresh cracked black pepper, and a few whole parsley leaves for extra color.