Wash the baby red new potatoes thoroughly under cold water.

Slice each potato into 'fat' quarters for even cooking.

Place the quartered potatoes into a large pot and cover with cold water, adding kosher salt.

Bring to a rolling boil, then reduce to a gentle simmer and cook for 8-10 minutes until tender.

While cooking, whisk together olive oil, red wine vinegar, lemon zest, lemon juice, and minced garlic.

Add chopped parsley and chives to the vinaigrette, whisk until emulsified.

Drain cooked potatoes and return to the pot to evaporate moisture.

Transfer warm potatoes to a salad bowl and pour vinaigrette over them.

Toss gently to coat and adjust seasoning with salt and pepper.

Let the salad sit at room temperature for at least 1 hour before serving.