Place halved baby potatoes in a large pot and cover with cold water; add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes until fork-tender.

In a bowl, whisk together olive oil, sherry vinegar, Dijon mustard, salt, pepper, tarragon, parsley, and chives.

Drain the potatoes in a colander and let them cool for a couple of minutes.

Toss the warm potatoes with the dressing, adjusting salt and pepper to taste.

Serve warm or chilled, as desired.