This herb-flecked potato salad leans on tender Yukon Gold chunks that hold their shape beautifully after a gentle simmer, then get tossed warm with a splash of apple cider vinegar so they soak up flavor from the inside out. A tangy, well-seasoned dressing coats every piece, brightened with Dijon mustard, garlic powder, and onion powder for real depth. Crisp celery and scallions add crunch, while a generous handful of fresh dill, chives, and parsley keeps things vibrant and herbaceous rather than heavy. It chills into a cool, creamy-textured salad that's just as good the next day, once the flavors have had time to settle into the potatoes. This is a solid pick for an anti-inflammatory spread, whether it's headed to a potluck or rounding out a simple weeknight plate. Bright, herby, and satisfying, it proves comfort-food classics can still fit the way you're choosing to eat.
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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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