Directions
1. Wash and scrub the potatoes (no need to peel). Cut potatoes into even 1-1/2-inch chunks. Fill a stockpot with water, add the potatoes and 1/2 teaspoon sea salt, and bring to a boil. Boil for about 10 minutes, or until the potatoes are tender and easily cut with the side of a fork. Drain and set aside.
2. Meanwhile, in a small sauce pan, whisk to combine the vinegar and olive oil over low heat. Whisk in the Dijon, mustard powder, brown rice syrup, pepper, and 1/2 teaspoon sea salt. As soon as mixture is warm, add the minced onion, remove from heat and set aside.
3. In a large bowl, toss the still-warm potatoes with the dressing, and add the herbs. Check salt and acid levels and adjust as needed.
4. Potato salad may be served warm or stored, covered in the fridge, for up to 2 days.