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Scrub your potatoes. Add them to a large pot, cover with water, and salt well. Bring to a boil over high heat and then reduce heat to a simmer. Cook until potatoes are knife tender, 20-30 minutes depending on the size of your potatoes. Drain immediately.
Once the potatoes are cool enough to touch, chop them into half-inch chunks, leaving the peels on, and add to a large bowl.
In a small bowl, whisk together the vinegars, lemon juice, olive oil, and salt and pepper to taste. Pour this mixture over the warm potatoes and stir gently so all the potatoes are coated.
Let the potatoes cool for another 10 minutes before stirring in the minced herbs. Serve still warm or at room temperature. This salad will keep in the fridge for three days.