I made up this recipe back in 2013. It has become my husbands favorite potato salad and number one requested side dish when we have red potatoes in the house. It is a great vinegar based potato salad and adding the fresh herbs really gives it a fresh taste.
6 c. boiled red potatoes, cut into around 1 inch cubes
2-3 tsp. apple cider vinegar
1/4 c. olive oil
1/4 c. chives, fresh or freeze-dried
1 tsp. fresh dill
3 tsp. dill weed
1 tsp. pepper
2 tsp. salt
1/4 c. Parmesan cheese (shredded or shaved, NOT grated)
Add the hot potatoes into a large bowl. In a small bowl, whisk the vinegar, oil, chives, dill, dill weed, pepper and salt together. Pour over the hot potatoes and stir together until they are completely coated. Let the potatoes cool most of the way in the refrigerator, and then stir in the Parmesan cheese. You don't want the cheese to melt, so don't add it to the mixture when it is still warm. Let the salad sit in the fridge for at least a half an hour to let the flavors soak into the potatoes.