Place potatoes in a large pot, add cold water and a generous pinch of salt. Bring to a boil, reduce to simmer and cook until just tender but not falling apart, about 15 to 17 minutes.

Meanwhile, make the dressing by combining green onion, celery, parsley, basil, dill, lemon zest and mayo in a bowl. Set aside until potatoes are done.

Drain potatoes and allow to cool until you can handle them, but make sure they are still warm. Dice the potatoes into ½ inch pieces. Drizzle on half the vinegar and a pinch of salt and pepper. Toss and add the rest of the vinegar. Taste and adjust.

Toss with the dressing.

Serve immediately or chill first.