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 4 tablespoons olive oil, ? teaspoon salt, and a small pinch of black pepper; mix to coat well.

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

While the potatoes are roasting, add the Dijon mustard, white wine vinegar, honey, ? teaspoon salt, and ? teaspoon pepper to the bowl. Drizzle in ? cup olive oil while whisking until combined.

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

To the Dijon dressing, add the chopped herbs and chives, mix well. Adjust seasoning if desired.

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

Serve at room temperature.