Place your cubed red potatoes in a large pot and cover them with cold salted water. Bring it to a boil and cook until they are fork-tender, about 10-12 minutes.

While the potatoes are cooking, whisk together the white vinegar, olive oil, salt, and black pepper in a small bowl until the mixture is emulsified and slightly thickened.

Drain the tender potatoes and promptly pour the warm dressing over them. Toss gently until every piece is coated in the dressing.

While the potatoes are still warm, fold in the chopped dill, red onion, and chives.

For the best flavor, refrigerate the salad for at least 1 hour, preferably overnight.