Place cubed potatoes in a large stockpot and cover with cold water by at least one inch.

Bring water to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes until fork-tender but not falling apart.

While potatoes are cooking, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified.

Drain potatoes thoroughly in a colander and allow steam to escape for 60 seconds.

Transfer warm potatoes to a large mixing bowl and immediately pour the vinaigrette over them to maximize absorption.

Add minced red onion, parsley, and chives to the bowl.

Toss gently with a rubber spatula to coat the potatoes without breaking the cubes.

Serve at room temperature or chill for 2 hours to allow flavors to meld.