The fresh herbs in this potato salad give it a special zing that will only get better by making it the night before.
4 large russet potato salad
3 T apple cider vinegar
1 cup mayo or plain yogurt
5-6 sprigs fresh parsley, minced
3 sprigs fresh dill, minced
½ red onion, chopped
salt and pepper to taste
Cook and peel the potatoes. Once cooled, dice them and sprinkle with apple cider vinegar. Add mayo or yogurt, parsley, dill and onion. Season with salt and pepper and refrigerate overnight.