Wash the potatoes well. Place in a large pot and fill halfway with water. Bring to a boil over high heat and then reduce to medium-low. Cook until easily pieced with a fork. Drain well and let them cool for about five minutes or until just cold enough to touch.
While the potatoes are cooling, finely chop the herbs and onion and make the dressing. Juice the lemon into a small bowl and add the white wine vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
Cut the potatoes in half and place in a bowl. Add the herbs, onion, and dressing. Make sure you add the dressing before the potatoes cool - they need to be warm to properly absorb the dressing.
This salad is best eaten at room temperature, but you can also refrigerate it if you feel like having it cold.