Tender Yukon Gold potatoes are boiled until just fork-tender, then folded warm into a tangy dressing built from yellow mustard, apple cider vinegar, and a touch of sugar, so every cube soaks up flavor as it cools. Chopped hard-boiled eggs, crisp celery, and finely diced red onion add richness, crunch, and a little bite throughout. A long chill in the fridge lets everything meld into that classic, creamy-tangy potato salad texture you're after. Finished with a scatter of fresh parsley and a dusting of paprika, it looks as good as it tastes straight out of the bowl. This one holds up beautifully as a make-ahead side for picnics, potlucks, or weeknight dinners, and it's a solid choice for a dairy free spread.
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Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, about 10–12 minutes. Drain and spread on a cutting board or sheet pan to cool for 10 minutes.
While the potatoes cook, place the eggs in the same pot (or a small saucepan) and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes, then peel and roughly chop.
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