First, wash your baby red potatoes thoroughly then place in a large pot filled with 2 tablespoons of salt and enough water to cover the potatoes. Bring your pot to a boil.

Cover the pot, reduce the heat to medium low and let simmer for about 10 minutes or until potatoes are tender. Check with a knife, your potatoes should be tender but not mushy.

Drain your potatoes in a colander and rinse with cold water to cool slightly.

Set 3 potatoes aside, cut the remaining ones into quarters then place in a large bowl. Peel the 3 potatoes left and mash them thoroughly with the back of a fork then put them in the same bowl.

You can prepare the dressing while your potatoes are still cooking. Take a small mixing bowl, add oil, vinegar, mustard, chives, parsley, garlic powder, some salt and pepper to taste then whisk everything to combine.

Pour your vinaigrette over the potatoes and gently toss to combine. That’s all! Serve right away or let it chill for a while!