1-First, place the 3 pounds of diced small red potatoes in a large pot and cover them with salted water. Bring it to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 10 to 15 minutes until the potatoes are tender. Once done, drain them and let them cool for about 10 minutes to keep them from breaking apart when mixed.

2-While the potatoes cool, prepare the dressing by whisking together 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1 1/2 tablespoons lemon juice, 1 tablespoon mustard, 3 cloves minced garlic, 1/2 teaspoon black pepper, 1/3 cup finely chopped parsley, 2 1/2 tablespoons chopped chives, and 1 tablespoon chopped thyme. Season with salt to taste for a balanced flavor. This step infuses the oil with fresh herbs, making the salad pop with taste.

3-Pour the dressing over the drained potatoes and gently toss to coat each piece evenly. The salad can be served warm or chilled, depending on your preference. For a tangier version, try adding apple cider vinegar to the dressing or using alternative potato varieties like russets or Yukon gold, but adjust cooking times to avoid over-softening.