Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the halved or quartered potatoes with 3 tablespoons of olive oil, kosher salt, and pepper until evenly coated. Spread the potatoes in a single layer on the prepared baking sheet.

Roast for 35-40 minutes, flipping the potatoes halfway through, until they are tender on the inside and nicely browned and crispy on the outside. Remove from the oven and let cool slightly (about 10 minutes).

While the potatoes are cooling, prepare the vinaigrette. In a small jar with a tight-fitting lid, combine the red wine vinegar, 1/4 cup extra virgin olive oil, Dijon mustard, maple syrup, and minced garlic. Shake vigorously until emulsified. Season with a pinch of salt and pepper to taste.

Place the warm potatoes in a large mixing bowl. Pour about two-thirds of the vinaigrette over the potatoes and gently toss to coat. The residual warmth of the potatoes helps them absorb the dressing.

Add the diced red onion, fresh parsley, and chives to the bowl. Toss again gently to combine all ingredients. Taste and add more vinaigrette if desired, or any additional salt/pepper.

Serve warm or at room temperature. This salad benefits from resting for 30 minutes before serving to allow the flavors to fully meld.