This is the perfect potato salad to celebrate the summertime holidays or to enjoy on a picnic. It is light, easy to make, tastes great, and looks beautiful. 
Being that it is made without mayonnaise, unlike many other potato salads, it is easy to transport to your destination. 
1½ lbs. red potatoes, peeled and cut into 1-inch cubes
1½ lbs. purple sweet potatoes, peeled and cut into 1-inch cubes
Salt and pepper
¼ cup olive oil + more for drizzling
1½ cups cherry tomatoes, halved
⅓ cup chopped chives
½ cup chopped parsley
1 tsp dijon mustard
1 tsp seeded dijon mustard
2 Tbsp red wine vinegar
¼ cup olive oil + more for drizzling
Preheat the oven to 400℉
Place the cut potatoes on a baking sheet and drizzle them with olive oil, salt, and pepper, and toss. Bake the potatoes for 30 minutes or until fork-tender. 
While the potatoes are baking make the dressing by whisking together the two mustards, vinegar, and ¼ cup olive oil. 
Once the potatoes have cooked through remove them from the oven and let them cool to room temperature. Once cool, place them in a large bowl and add the tomatoes, chives, parsley, and the dressing. Toss together and season with salt and pepper to taste. 
Just Salt It, and enjoy!