If summer had a taste, it's herb-infused potato salad. You can make it tangy without the white wine or vermouth, by substituting a combination of red and white wine vinegars. No need to worry about the salad turning red; it's already got unpeeled red potatoes, adding extra nutrients.
Cover the potatoes in water and boil until just soft, about 5 minutes. Use a colander; let potatoes cool while you ready the rest of the salad ingredients.
Whisk together the olive oil, lemon juice, red and white wine vinegars and all of the herbs.
Transfer the potatoes to a serving bowl, and add the Greek Yogurt and herb mixture to the potatoes. Using a large spoon gently toss, so as not to mash potatoes up too much. Add the minced onion and toss to coat. Season the salad with a dash of salt and pepper and refrigerate until cold.
Serve and enjoy when you're ready for a nice, summery addition to your picnic.