Begin by cutting 2 lb of Yukon Gold potatoes into 1-inch cubes. In a large pot, bring salted water to a boil over high heat. Add the potato cubes and cook for 8 minutes until they're tender but still firm. Drain the potatoes in a colander, then transfer them to a mixing bowl while they’re still warm to help absorb the flavors later.

In a medium-sized bowl, whisk together the lemon zest, freshly squeezed lemon juice, Maille Dijon mustard, minced garlic, finely minced shallot, salt, and freshly ground black pepper. Slowly drizzle in 1/3 cup of extra-virgin olive oil while continuously whisking to create a smooth and emulsified vinaigrette.

Pour the freshly prepared vinaigrette over the warm potatoes. Gently toss to ensure every piece is coated, allowing the potatoes to absorb the delicious dressing as they cool.

Just before serving, gently fold in the finely sliced chives, chopped parsley, and additional minced garlic to the potato mixture.

Taste your salad and adjust the seasoning as needed, adding more salt, pepper, or honey to balance the acidity of the vinaigrette to your preference.