Cube the Yukon Gold potatoes and place in a large stock pot. Add cold water and 1 tablespoon of salt. Boil and simmer for 12-16 minutes until tender. Drain and set aside.

Preheat the oven to 400°F (200°C) and line a baking sheet with foil.

Toss cooled potatoes with olive oil, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.

Roast the potatoes for approximately 30 minutes, turning halfway through, until golden brown and crispy.

In a mixing bowl, combine sour cream, mayonnaise, scallions, dill, parsley, mustard, lemon juice, salt, and pepper. Whisk until smooth.

Once potatoes are roasted, let them cool slightly and fold into the dressing just before serving.

Garnish with reserved fresh herbs and serve.