Soft, tender potatoes mixed with a tangy + creamy dressing that's packed with fresh dill and parsley, and tossed with some celery and red onion for just a little crunch. Flavorful, refreshing and delicious!
Bring to a boil over high heat, then reduce heat to medium-low and cook 8-10 minutes or until potatoes are easily pierced by a paring knife and pulled out with little resistance.
Drain potatoes and transfer to large mixing bowl. Drizzle warm potatoes with the white vinegar and gently toss using a large spatula so that potatoes don't break. Let cool for about 10-15 minutes.
In a small bowl, add the mayo, sour cream, salt, pepper, garlic powder and 1 tablespoon fresh dill and 1 tablespoon fresh parsley, mix until well combined and creamy.