Tender Yukon Gold potatoes are simmered until just fork-tender, then tossed warm with a splash of apple cider vinegar so they soak up every bit of tang before the dressing goes on. A generous mix of crisp celery, sliced scallions, fresh dill, and chives folds through for color and crunch in every bite, with Dijon mustard, garlic powder, and onion powder rounding out a deeply savory dressing base. The whole thing chills for at least an hour so the flavors settle in and the potatoes turn creamy and cohesive rather than dry or bland. It's a classic potluck side with real herb flavor and a satisfying, scoopable texture, and it's a great fit for a dairy free spread without sacrificing that rich, tangy potato salad experience you're after. Make it the night before for the best flavor, and adjust the salt and pepper right before serving.
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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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