Bring a large pot of water to a boil. Add 1 teaspoon of salt. Add potatoes and cook until tender, about 10 minutes. Drain potatoes thoroughly and transfer to a large bowl. Toss the potatoes with one tablespoon of the apple cider vinegar and transfer to the refrigerator to cool slightly, about 30 minutes.
Combine mayonnaise, buttermilk, apple cider vinegar, dill, parsley and chives in a medium bowl. Whisk thoroughly and season to taste with salt and pepper.
Gently fold dressing into the cooled potatoes. Season to taste with salt and pepper. Serve at room temperature or chilled.
Serving: 4g | Calories: 238kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 762mg | Fiber: 4g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 37mg | Calcium: 44mg | Iron: 2mg