Tender Yukon Gold potato chunks get simmered until just fork-tender, then tossed warm with a splash of apple cider vinegar so they soak up flavor from the start. A creamy, tangy dressing—built on Dijon mustard, garlic powder, and onion powder—coats every piece before crisp celery, scallions, and a generous handful of fresh dill, chives, and parsley get folded in. A long chill in the fridge lets everything set into the potatoes, so each bite is cool, herby, and full of texture. This one holds its shape beautifully and never turns gluey, which makes it a great potluck or picnic staple. It's a genuinely solid pick for a lactose free spread, no last-minute stress 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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