BOIL THE POTATOES:

Place the halved potatoes in a pot with cold water, just enough to cover them. Add 2 teaspoons of salt. Bring to a boil, then reduce to medium heat and cook until the potatoes are fork-tender, around 10 minutes. Drain them well and transfer them to a large mixing bowl.

MAKE THE VINAIGRETTE:

In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Gradually drizzle in the olive oil while whisking until the dressing is fully emulsified.

COMBINE AND SERVE:

Pour the prepared vinaigrette over the warm potatoes, ensuring they’re well-coated. Mix in the lemon zest, fresh herbs, and chopped chives or green onions. Toss gently to combine. You can serve this salad warm or at room temperature. For enhanced flavor, let it sit for an hour or two at room temperature before serving.