• ½ cup mayonnaise
• 2 Tbsp Dijon mustard
• 2 Tbsp whole grain mustard
• 1 tsp honey
• 2 garlic cloves, minced
• 2 Tbsp fresh lemon juice
• 1 tsp coarse Kosher salt
• 3 pounds Yukon gold potatoes, cut into 1-inch chunks
• 2 Tbsp parsley, finely chopped
• 2 Tbsp chives, finely chopped
• 1 lemon, zest and juice

Preheat oven to 350º.

Whisk the mayonnaise. Dijon mustard, whole grain mustard, honey, garlic, and 2 tablespoons lemon juice. Season with salt and pepper. Toss potatoes in mustard aioli until everything is evenly coated.

Once the oven is preheated, distribute potatoes evenly on sheet pans (in a single layer, don't overcrowd the pan) and place in the oven. Roast for about 20 to 25 minutes or until golden brown and tender when pierced.

Remove from oven and sprinkle with chives, parsley, lemon zest and juice.