Wash 1.5 pounds of new potatoes thoroughly, cut into bite-sized pieces, boil in salted water for 15-20 minutes until fork-tender. Drain and cool slightly.

In a medium bowl, whisk together 1/3 cup olive oil, 3 tablespoons vinegar, 1 tablespoon Dijon mustard, and 1 minced garlic clove for about 30 seconds until emulsified.

Chop a handful of fresh parsley, 2 tablespoons dill, and 2 tablespoons chives; stir into the vinaigrette.

In a large bowl, combine warm potatoes and vinaigrette, toss gently to coat evenly.

If desired, finely dice half a small red onion and fold it into the mixture.

Let salad rest at room temperature for at least 30 minutes or chill for up to 2 hours before serving.