Place the cubed Yukon Gold potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to enhance the flavor of the potatoes as they cook.

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. Be careful not to overcook them, as they should hold their shape.

Once cooked, drain the potatoes in a colander and let them cool slightly. This will prevent them from becoming mushy when mixed with the dressing.

In the same pot, bring fresh water to a boil again. Add the trimmed green beans and blanch them for about 2-3 minutes until they are bright green and tender-crisp.

Immediately transfer the green beans to a bowl of ice water to stop the cooking process. This will help them retain their vibrant color and crunch.

Once cooled, drain the green beans and set aside.

In a mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined. This vinaigrette will add a tangy flavor to the salad.

In a large mixing bowl, combine the cooked potatoes, blanched green beans, halved cherry tomatoes, diced red onion, chopped parsley, and chives.

Pour the vinaigrette over the salad and gently toss to combine all the ingredients, ensuring the potatoes and vegetables are evenly coated with the dressing.

Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.

Serve the French potato salad warm or at room temperature. It can also be refrigerated for an hour to allow the flavors to meld together before serving.