1. Start by scrubbing the potatoes under running water to remove any dirt. Slice them into ¼-inch pieces. If some of the potato circles are particularly wide, cut them into smaller half-moon shapes for easier bites.
2. Fill a large pan with an inch of water and arrange a steamer basket at the bottom. Place the sliced potatoes in the basket and bring the water to a boil over high heat.
3. Once the water is boiling, cover the pot and let the potatoes steam until they are fork-tender, about 10 to 12 minutes. You want them tender and creamy but not mushy. It’s a good idea to check several pieces for tenderness to ensure even cooking.
4. While the potatoes are steaming, prepare the dressing. In a blender, combine olive oil, lemon juice, Dijon mustard, garlic, parsley, dill, green onions, salt, and black pepper. Add 2 tablespoons of water and blend until smooth.
5. When the potatoes are done cooking, carefully lift the steamer basket from the pot using an oven mitt and transfer the potatoes to a large bowl. Drizzle the dressing over the warm potatoes and gently stir to ensure they are well coated.
6. As you mix, sprinkle an extra ½ to 1 teaspoon of salt over the potatoes to ensure they are well-seasoned. This may taste salty while the salad is still warm, but it will mellow when chilled.
7. Transfer the potato salad to an airtight container and let it chill in the refrigerator for at least 4 hours before serving, or overnight for best results.
8. You can make this salad up to 3 days in advance! Serve chilled or at room temperature, and enjoy the fantastic flavors.
