Scrub potatoes, leave skins on

Cut larger potatoes into 1-inch chunks, keep small ones whole or halved

Place in large pot, cover with cold water by 1 inch, add 1 tbsp salt

Bring to boil, reduce to medium, simmer 12-15 minutes until fork-tender

Don't overcook—should hold shape

Drain in colander, let steam dry 2-3 minutes

Make dressing: whisk olive oil, lemon juice, Dijon, vinegar, garlic, honey, zest, oregano, salt, pepper, red pepper flakes

Or shake in jar

Transfer warm potatoes to large bowl

Pour ¾ of dressing over warm potatoes, toss gently

Let cool 10-15 minutes, stirring occasionally

Add onion, celery, capers, olives if using, toss gently

Fold in parsley, dill, chives, reserve some for garnish

Add remaining dressing, toss, taste and adjust seasoning

Cover, refrigerate at least 30 minutes up to 24 hours

Before serving, bring to room temp 15-20 minutes

Toss again, adjust seasoning

Garnish with reserved herbs

Serve at room temperature or chilled