French Potato Salad by Barefoot Contessa

Place 2 pounds Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then simmer until tender (about 15–20 minutes). Drain and let cool slightly.
In a small bowl, whisk together ½ cup mayonnaise , 1 tablespoon Dijon mustard , 2 tablespoons white wine vinegar 2 tablespoons olive oil , and 1 teaspoon salt and 1/2 teaspoon black pepper to taste until smooth and well combined.
Cut the warm potatoes into bite-sized pieces and transfer them to a large mixing bowl. Pour the dressing over the potatoes and gently toss to coat evenly.
Stir in ¼ cup parsley , 2 tablespoons chives , and 2 2 tablespoons tarragon . Taste and adjust seasoning if needed.
Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Serve cold or at room temperature, garnished with extra herbs if desired.