In a large saucepot bring 2 qts of water to a boil. Add diced potatoes and cook approximately 5-7 minutes or until potatoes are just tender. Do not over cook. Rinse under cold water and chill immediately. Meanwhile make the dressing in a separate bowl.
Add mustard, vinegar and sugar (or honey) and whisk thoroughly. Add oil, herbs and whisk until blended. Stir in herbs. Add remaining ingredients to chilled potatoes. Add Dressing and mix gently, yet thoroughly, adjust seasoning with salt and pepper. Chill before serving. Maybe made a day or two ahead.
Nancy and Tim Bass - Sunburst Tomato