Preheat your oven to 400°F (200°C). Toss cut Yukon Gold potatoes with olive oil, salt, and black pepper, then spread on a baking sheet and roast for 30 minutes. Stir and roast for another 15 minutes until golden brown and tender.

While the potatoes roast, whisk together minced garlic, red wine vinegar, Dijon mustard, red pepper flakes, salt, and black pepper in a medium bowl. Let the dressing sit for about 10 minutes.

Transfer hot roasted potatoes to a large mixing bowl, pour the dressing over, and gently toss until coated. Add chopped chives and parsley, reserving some for garnish.

In a skillet, heat olive oil over medium-high heat. Add kielbasa and cook for 5-6 minutes until browned and crispy.

Fold the sautéed kielbasa into the potato mixture, mix well, and serve warm or at room temperature.