This chilled potato salad leans on tender Yukon Golds simmered until just fork-tender, then tossed warm with a splash of apple cider vinegar so every piece soaks up flavor from the inside out. The dressing whisks together mayonnaise, sour cream, and Dijon mustard with garlic powder and onion powder for a tangy, savory base that clings to every bite. Fresh dill, chives, and scallions fold in for color and brightness, while diced celery keeps things crisp against the creamy coating. A long chill in the fridge lets the dressing settle into the potatoes, turning this into the kind of make-ahead side that tastes even better the next day. It's an easy, crowd-pleasing dish to bring to a potluck or serve alongside veggie burgers at a backyard cookout, and it's a solid, satisfying choice for a vegetarian spread.
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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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