• 2 lb. small potatoes, preferably tricolored peewees, scrubbed
• 3¼ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, plus more
• 1½ cups (lightly packed) dill sprigs, divided
• 1½ cups (lightly packed) parsley leaves with tender stems, divided
• Zest and juice of 1 lemon
• ¼ cup extra-virgin olive oil; plus more for drizzling (optional)
• 1½ tsp. freshly ground pepper; plus more (optional)