Wash 1.5 pounds of baby red new potatoes under cold water and dice them into quarters.

Place the diced potatoes into a 6-quart pot and cover with cold water, about two inches above the potatoes.

Bring the pot of water to a rolling boil and add 1 tablespoon of kosher salt. Let the potatoes boil for 8-10 minutes.

While the potatoes are cooking, prepare the vinaigrette in a medium mixing bowl.

Whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, juice and zest of 1 lemon, 1 minced garlic clove, 1/4 cup of chopped fresh parsley, and 2 tablespoons of chopped chives if desired. Set aside.

Drain the cooked potatoes and let them sit in the pot to allow residual water to evaporate.

While the potatoes are still warm, return them to the pot and pour the prepared vinaigrette over them. Gently toss to coat.

Let the salad sit at room temperature for at least 1 hour to allow flavors to develop.

Serve the salad at room temperature, garnished with fresh herbs or lemon zest if desired.