In a pot of water over medium-heat, boil the potatoes for 15-18 minutes or until tender. Drain and place the cooked potatoes on a paper towel to dry and cool completely. Let rest for 10 minutes.
In a large bowl, whisk together the lemon juice, lemon zest, chives, garlic powder, dillweed, mayo, parmesan cheese, and mustard powder. It will be a loose yet slightly thick paste.
Carefully add in the potatoes and fold in until each one is well coated in the sauce.
Serve immediately or cover and refrigerate until ready to serve.