Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat and cook for 10–15 minutes, or until the potatoes are fork-tender but still firm enough to hold their shape.

Drain the potatoes well and allow them to cool for several minutes. For extra flavor, toss the warm potatoes with the lemon juice while they are still slightly warm.

Meanwhile, prepare the creamy herb dressing. In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, honey, minced garlic, salt, and black pepper until smooth and creamy.

Add the cooled potatoes, celery, red onion, parsley, dill, and chives to the bowl. Gently toss everything together until the potatoes are evenly coated with the dressing. Be careful not to overmix, as the potatoes can become mushy.

Cover the salad and refrigerate for at least 30 minutes before serving. This allows the herbs and dressing to soak into the potatoes and creates a richer flavor.

Before serving, taste and adjust the seasoning with extra salt, pepper, or lemon juice if needed. Garnish with additional fresh dill and parsley.