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 olive oil, salt, and pepper, mixing to coat well.

Spread the potatoes evenly on a baking pan and roast for 40 minutes, turning halfway through.

While the potatoes are roasting, add mustard, vinegar, honey, salt, and pepper to the large bowl used for the potatoes. Drizzle in olive oil while whisking until combined.

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

Add herbs and chives to the Dijon dressing, mixing well. Adjust seasoning to taste if necessary.

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

Serve at room temperature.