Cut red potatoes into 1-inch cubes and place in a large pot of cold water with 2 tbsp salt. Bring to a boil over high heat. While the water heats, dice celery into 1/4-inch pieces, thinly slice scallions, mince garlic cloves, and chop chives and dill. Having everything prepped before the potatoes finish cooking ensures you can efficiently assemble the salad while the potatoes are still warm, which helps them absorb the dressing better.

Boil the potatoes for 5-10 minutes, depending on their size—they should be tender enough to pierce easily with a fork but still hold their shape. Don't overcook them or they'll become mushy and fall apart when mixed with the dressing. Drain in a colander and let sit for a minute to release excess steam, then transfer to a large mixing bowl while still warm.

In a separate bowl, whisk together olive oil, Dijon mustard, lemon juice, mayonnaise, and white wine vinegar until the mixture emulsifies and becomes creamy. Add the minced garlic, 1 tsp salt, black pepper, celery seed, and smoked paprika, stirring well to combine. I like using fresh garlic rather than jarred because it gives the dressing a more vibrant, potent flavor that really elevates the salad.

Pour the warm vinaigrette over the hot potatoes and gently fold to coat evenly—the warmth helps the potatoes absorb the flavors. Add the diced celery, sliced scallions, and most of the fresh chives and dill, reserving some herbs for garnish. Toss gently to combine all ingredients without breaking apart the potatoes. Taste the salad and adjust seasoning with additional salt and pepper if needed.

Transfer the potato salad to a serving bowl or platter and garnish with the reserved fresh chives and dill. Serve at room temperature or chilled, depending on your preference. I find that letting it sit for 15-20 minutes before serving allows the flavors to meld together beautifully.