Begin by washing and peeling the Yukon Gold potatoes, then cut them into 1-inch cubes for uniform cooking.

Bring a large pot of salted water to a boil. Once boiling, add the cubed potatoes and cook until tender, about 8 minutes.

While the potatoes cook, chop the fresh herbs (chives, parsley) and shallot, and mince the garlic.

Drain the cooked potatoes and transfer them to a serving bowl while they are still warm.

In a small bowl, whisk together Dijon mustard, garlic, shallots, lemon juice, lemon zest, salt, and black pepper, then drizzle in the olive oil while whisking.

Pour the vinaigrette over the warm potatoes and gently toss to coat.

Fold in the chopped chives and parsley, adjusting seasoning to taste.