Begin by placing halved baby potatoes in a pot, covering them with cold salted water. Bring to a boil and then cook for about 15 minutes, until fork-tender. Drain and let steam.

While the potatoes are draining, whisk together olive oil, sherry vinegar, Dijon mustard, fresh herbs, ground celery seeds, sugar, salt, and pepper in a large mixing bowl until smooth.

Add the slightly cooled potatoes to the dressing and gently toss to coat evenly. Warm potatoes absorb the dressing's flavors beautifully.

Taste and adjust seasoning before serving warm or chill in the fridge for about 30 minutes if you prefer a cooler option.