Put the potatoes in a pot with 1 teaspoon salt and cover with water. Bring to a boil, then reduce heat to low and cook for 5 minutes or until the potatoes are tender.
In a small bowl combine the olive oil, vinegar, mustard, lemon juice crushed garlic, remaining salt, and pepper.
Drain the potatoes and let them sit in a colander to cool for 10 minutes.
Add the potatoes to a large bowl and add the dressing.
Now add the red onion, scallions, Italian parsley, dill, and chives and toss.