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3 pounds small red-skinned potatoes, quartered

Kosher salt

3 tablespoons apple cider vinegar

8 ounces sugar snap peas, trimmed

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons horseradish, drained

2 tablespoons whole-grain dijon mustard

1/2 teaspoon grated lemon zest

Freshly ground pepper

2 stalks celery, thinly sliced

1/2 cup fresh dill, roughly chopped

1/4 cup fresh parsley, roughly chopped

1/4 cup chopped fresh chives