Tender Yukon Gold potatoes get a tangy hit of apple cider vinegar while still warm, which lets them soak up flavor before anything else joins the bowl. Hard-boiled eggs, crisp celery, and sliced green onion tops add color, crunch, and a little bite in every forkful. The dressing whisks together with mustard, garlic powder, onion powder, and black pepper for a creamy, well-seasoned coating that clings to every cube. A chill in the fridge lets everything meld before you fold in fresh parsley and a dusting of paprika for the finishing touch. It's a classic, no-fuss potato salad with clean, straightforward ingredients, making it an easy fit for an added sugar free spread. Whether it's headed to a potluck or your everyday lunch rotation, this one delivers all the creamy, tangy comfort you want without any guesswork.
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Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork, 10–13 minutes. Drain well and transfer to a large bowl.
While the potatoes are still warm, drizzle 1 tbsp apple cider vinegar over them and toss gently. Let the potatoes cool to room temperature, about 20–30 minutes.
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