This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated
English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed
a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled
this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar
as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free
to replace the mayo with sour cream, it will just be ‘tangier’.