Start by boiling the potatoes in salted water until they are tender but still firm, about 15-20 minutes. Drain and let them cool completely. Once cooled, cut the potatoes into bite-sized pieces.
Mix the sour cream, mayonnaise, Dijon mustard, chopped red onion, fresh dill, and chives in a large bowl. Stir until well combined.
Add the cooled, chopped potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing until all pieces are evenly coated.
Taste the salad and add salt and pepper as needed to achieve the desired flavour.
Cover the salad and refrigerate for at least an hour before serving to allow the flavours to meld together.
Garnish with additional fresh dill or chives if desired, and serve cold as a side dish.
