Place potatoes in a large microwave-safe dish and add 2 tablespoons of water.

Cover and microwave for 2-3 minutes or until fork-tender. Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm. This process can take up to 10 minutes.

Remove potatoes from the dish and drain. Spread out in a single layer on a large baking sheet to dry completed. Blot gently with a paper towel, if needed. Wipe out the bowl.

In a small glass bowl, add mayonnaise, sour cream, shallot, mustard, and fresh herbs. Stir to combine thoroughly.

Add potatoes back to the bowl they were cooked in.

Gradually add mayonnaise mixture and toss to coat. Season with salt and black pepper, to taste and stir to combine.

Serve immediately or, preferably, cover and store in the refrigerator for up to 1-2 days.