Wash the potatoes and place them in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

Drain the potatoes in a colander and let them cool slightly. Once cool enough to handle, cut them into bite-sized pieces.

In a mixing bowl, whisk together the white wine vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined.

In a large bowl, combine the warm potatoes, chopped parsley, chives, and red onion. Pour the vinaigrette over the salad and toss gently to combine.

Serve warm or at room temperature, garnished with additional herbs if desired.