Creamy, cool, and loaded with texture, this potato salad starts with tender Yukon Gold cubes simmered until just fork-tender, then folded into a tangy dressing built from mayonnaise, yellow mustard, and a splash of apple cider vinegar. Chopped hard-boiled eggs add richness, while crisp celery and red onion keep every bite fresh and crunchy. A long chill in the fridge lets the potatoes soak up all that tangy, savory dressing, so the flavors are fully developed by the time you serve it. A scatter of fresh parsley and a dusting of paprika on top give it that classic potluck look. It's a reliably satisfying side for a gluten free spread, whether you're building a backyard barbecue plate or packing lunches for the week.
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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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