Tender Yukon Gold potato chunks simmered until just fork-tender, then tossed warm with a splash of apple cider vinegar so they soak up flavor from the very first toss. A smooth, tangy dressing built on Dijon mustard, garlic powder, and onion powder coats every piece, while crisp celery, sliced scallions, and a generous mix of fresh dill, chives, and parsley bring color, crunch, and brightness throughout. A long chill in the fridge lets everything set into the potatoes so each bite is cool, creamy, and well-seasoned. This one scoops beautifully alongside grilled skewers or sandwiches, and it's a dependable, crowd-pleasing side to keep in your vegan recipe rotation.
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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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