In a large saucepan, place your sliced red potatoes and cover them with cold water. Add a generous pinch of salt, then bring the water to a rolling boil over medium-high heat.

Once boiling, reduce the heat to medium and let the potatoes simmer for about 5-6 minutes, or until tender yet firm.

Once tender, carefully reserve 1/4 cup of the cooking water, then drain the potatoes using a colander.

Transfer the hot potatoes to a mixing bowl, allowing them to cool slightly while you prepare the dressing.

In a food processor, combine olive oil, fresh herbs, lemon juice, Dijon mustard, garlic, and a dash of pepper. Pulse until blended.

Slowly add the reserved cooking water while blending until you achieve a creamy, pourable consistency.

Drizzle the herb dressing evenly over the warm potatoes in the mixing bowl and gently toss to coat.

Allow the salad to rest for about 10 minutes for the flavors to meld.

Stir in the chopped celery and any additional herbs. Season with salt and pepper to taste.

Serve immediately or chill in the refrigerator until ready to serve.