Preheat the oven to 400?F (200?C).

Place a cooling rack into a large baking sheet for drying the potatoes after boiling.

Add the potatoes to a large pan and cover with water. Bring to a boil and add a pinch of salt, boil for 2 minutes.

Drain and spread the potatoes onto the cooling rack to dry for 5 minutes.

Add the potatoes to a large bowl and coat with the olive oil, salt, and pepper, mix to coat well.

Spread the potatoes evenly on a baking pan (use 2 if needed). Roast for 40 minutes, turning halfway through.

While the potatoes are roasting, add the mustard, vinegar, honey, salt, and pepper to the large bowl that you tossed the potatoes with the oil. Drizzle in the olive oil while whisking until combined. Set aside.

When the potatoes are tender, remove from the oven and allow to cool in the pan slightly for 5 minutes.

To the Dijon dressing, add the herbs and chives, mix well.

While the potatoes are still a little warm, add them to the dressing. Use a large spoon to gently coat with the dressing.

Serve at room temperature.