This herb-loaded potato salad leans on Yukon Golds simmered until just fork-tender, then tossed warm with a splash of apple cider vinegar so every chunk soaks up bright, tangy flavor before the dressing even goes on. A generous mix of fresh dill, chives, and parsley gives it that garden-fresh lift, while crisp celery and scallions add crunch in every bite. The dressing itself gets its tang from Dijon mustard, garlic powder, and onion powder, whisked smooth and folded gently into the warm potatoes so it clings to every piece rather than pooling at the bottom of the bowl. A long chill in the fridge lets the flavors settle and the potatoes fully absorb all that herby, savory goodness. It's a make-ahead side that turns simple, whole ingredients into something craveable, and it fits beautifully into a Mediterranean-style spread alongside grilled vegetables, olives, or a piece of flaky fish.
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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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