Tender Yukon Gold potatoes are simmered until just fork-tender, then tossed warm with a splash of apple cider vinegar so they soak up flavor from the start. The dressing is a creamy, tangy blend of mayonnaise, sour cream, and Dijon mustard, seasoned with garlic and onion powder for a savory depth that needs nothing sweet to shine. Crisp celery, scallions, and a generous handful of fresh dill and chives fold through every bite, keeping things bright and herby rather than sugary. A long chill in the fridge lets the dressing settle into the potatoes so the whole dish turns cool, rich, and well-seasoned by the time you serve it. This is a savory, herb-forward potato salad through and through, making it a solid pick when you're steering clear of added sugar. Simple, punchy seasonings do all the work here — no sweet dressing shortcuts required.
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Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add the kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape.
Drain the potatoes through a colander and spread them in a single layer on a cutting board or sheet pan to steam-dry for 5 minutes. While still warm, transfer them to a large mixing bowl and drizzle with the apple cider vinegar, tossing gently to coat.
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