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30 mL (2 tbsp) each: fresh dill, flat-leaf parsley, and chives
Whisk all the dressing ingredients together and set aside.
Bring a pot of salted water to a boil. Add the potatoes and cook until tender, approximately 10 minutes. Drain and let cool.
Halve the boiled new potatoes and place in a large serving bowl. Add the dressing and toss to coat. Add the remaining ingredients and toss to combine. Taste and adjust the seasoning if needed. Refrigerate at least 1 hour or overnight before serving.