Step 1: Wash and scrub the Yukon Gold potatoes thoroughly. Cut them into roughly 1-inch pieces, aiming for uniform size for even cooking.
Step 2: Place the cut potatoes in a large pot and cover them with cold water by about an inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender but still hold their shape, typically 10-15 minutes. Be careful not to overcook them.
Step 3: While the potatoes are cooking, prepare the honey mustard dressing. In a medium bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, whole grain mustard, honey, and a pinch of salt and black pepper until well combined. Taste and adjust seasonings as needed, ensuring a good balance of sweet and tangy.
Step 4: Once cooked, thoroughly drain the potatoes in a colander. Allow them to sit for a minute or two to release excess steam. This step helps the warm potatoes absorb the dressing more effectively.
Step 5: Transfer the warm, drained potatoes to a large mixing bowl. Immediately pour the prepared honey mustard dressing over the hot potatoes.
Step 6: Gently toss the potatoes with the dressing until every piece is evenly coated. Be careful not to mash the potatoes, maintaining their chunkiness.
Step 7: Add the finely chopped red onion, fresh parsley, and fresh chives to the potato mixture. Toss gently again until all the ingredients are well incorporated.
Step 8: Serve the Honey Mustard Warm Potato Salad immediately while it's still warm to enjoy its optimal flavor and texture. It pairs wonderfully with a variety of main dishes.