Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
Reduce heat to medium and simmer for 15-20 minutes, until potatoes are tender but not falling apart. Drain and let cool for 10 minutes.
In a small bowl, whisk together Greek yogurt, Dijon mustard, white wine vinegar, honey, and olive oil until smooth.
In a large mixing bowl, combine the slightly cooled potatoes, red onion, parsley, and chives.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Season with salt and black pepper to taste. Let sit for 10 minutes before serving to allow flavors to blend.
