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 very first bite. The dressing brings a tangy, herby richness with Dijon mustard, garlic powder, and onion powder, while fresh dill, chives, and parsley fold in for brightness and crunchy celery and scallions add welcome texture throughout. Everything gets chilled together so the flavors settle and the potatoes take on that classic creamy, cookout-ready finish. This one is a great fit for an egg free spread, whether it's headed to a potluck or rounding out a weeknight dinner. Simple, herbaceous, and satisfying, it's the kind of potato salad people go back for seconds on.
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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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