Clean your potatoes. Bring salted water to a boil in a medium pan and add the potatoes. For small potatoes (between 1-2"), cook about 10 minutes. More for larger potatoes. They are done when they can easily be pierced with a fork.

Drain the potatoes in a colander and as soon as they are cool enough to touch, but not cold, cut them into slices or cubes depending on your preference. Add the vinaigrette and toss.

Bunch your chives in one hand. Use scissors to snip the chives, stopping about an inch from the bottom. Add to your potato salad along with the chopped parsley or any other herbs that sound good to you such as basil, tarragon or chervil.

Add salt and taste.