Begin by thoroughly scrubbing 2 pounds of small waxy potatoes under cold water. Place them in a large pot and cover with cold water, adding 1 tablespoon of kosher salt. Bring the water to a boil over high heat, then reduce the heat and let the potatoes simmer for 15-20 minutes until fork-tender.

Once the potatoes are cooked, carefully drain them in a colander and allow them to cool for a few minutes. Slice them into rounds or quarters.

While the sliced potatoes are still warm, sprinkle 3 tablespoons of dry white wine over them and gently toss to ensure they absorb the wine. Let them sit for about 5 minutes.

In a medium bowl, whisk together 3 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of whole-grain mustard, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper. Gradually drizzle in 6 tablespoons of extra-virgin olive oil while whisking continuously until fully emulsified.

Pour the prepared vinaigrette over the warm potatoes, coating each piece evenly. Gently fold in 2 tablespoons of minced shallots and the herbs. Be gentle to preserve the potato shape.

Let the salad rest for 20-30 minutes at room temperature to meld flavors. Serve warm or at room temperature.