After washing and quartering potatoes, place in a large pot and cover with water. Bring to a boil then let simmer until fork tender. Drain, reserve 1/4 cup water for a creamier base.
In a food processor add olive oil, parsley, basil, dijon, celery, onions, garlic, lemon juice, a sprinkle of salt & pepper and blend well.
Once potatoes have cooled, pour dressing over and mix well. If you want a creamier base to add in reserved cooking water a little at a time.
Sprinkle with additional fresh herbs and adjust seasonings as desired.
Can cover a refrigerate before serving. Store leftovers in an airtight container for a few days.