Place the potatoes in a large saucepan and add enough water to cover them. Bring to a boil.

Reduce heat and cook, uncovered, for 10-15 minutes or until the potatoes are tender.

Remove the potatoes with a slotted spoon and let them cool in a colander.

Return the water to a boil and add the garlic, cooking it for 1 minute.

Transfer the garlic to ice water immediately to stop cooking. Drain, pat dry, and mince the garlic.

Cut the cooled potatoes into 1/4-inch slices and place them in a large bowl.

In a separate small bowl, whisk together the reserved cooking liquid, olive oil, vinegar, mustard, minced garlic, salt, and pepper until blended.

Pour the dressing over the potatoes and toss gently to coat.

Stir in the remaining herbs and serve warm or at room temperature.