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. A creamy, tangy dressing built from mayonnaise, sour cream, and Dijon mustard coats every piece, while garlic and onion powder add a savory backbone without any fuss. Crisp celery, sliced scallions, and a generous mix of fresh dill and chives bring brightness and crunch to balance all that richness. Chilling it for an hour lets the dressing really settle into the potatoes, so each spoonful is cool, creamy, and packed with herby flavor. This one’s an easy, crowd-pleasing side for potlucks, barbecues, or weeknight dinners, and it holds up nicely as a make-ahead dish. It’s a great pick for a gluten free spread, no special planning required beyond the usual chill time.
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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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