Wash and quarter potatoes: It is important that you half or quarter the potatoes (depending on their size) so that all of the pieces are close to the same size. If the sizes vary, then some of the potatoes will become over cooked (this is where mushy potatoes happen!). You will also want to wash and chop your herbs, onion, garlic at this point too so that making the dressing moves quickly.

Cook the potatoes: Cover potatoes with cold water in a large sauce pan. Add potatoes and bring the water to a gentle boil over high heat. Once boiling add in 2 tablespoons of salt, 2 tablespoons of the sugar and 2 tablespoons of vinegar. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 9-11 minutes. Drain the potatoes in a colander and transfer to a large mixing bowl.

While the potatoes are cooking, make the dressing: In a small bowl, whisk together oil, garlic, remaining 2 tablespoons of vinegar, Dijon, crushed red pepper flakes, Herbes de Provence and a ½ teaspoon of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper. Whisk until fully combined. Add in the parsley, chives and dill. Stir until combined. Set aside.

Finish the potato salad: Drizzle half of the dressing over the warm potatoes and gently toss to combine. Add in the red onion. Combine gently again. Drizzle in the remaining dressing to taste. Gently combine until everything is coated. Taste and adjust for seasoning with salt and pepper.

Serve the salad: Serve warm, at room temperature or chilled. If serving warm and right away, let it sit out on the counter for at least 10 minutes for the flavors to come together.