Tender Yukon Gold potatoes are boiled until just fork-tender, then tossed with apple cider vinegar while still warm so they soak up all that bright, tangy flavor before they cool. Chopped hard-boiled eggs, crisp celery, and green onion tops fold in for texture and a fresh, savory bite in every forkful. A creamy, tangy dressing built on yellow mustard, garlic powder, onion powder, and a touch of black pepper coats everything without any heavy or processed shortcuts, and a chill in the fridge lets the flavors settle into something cool and satisfying. Finished with a scatter of fresh parsley and a dusting of paprika, this one has that classic potluck look with a lighter, whole-food feel. It's a genuinely solid choice for an anti-inflammatory table, easy to make ahead and just as good the next day.
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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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