Tender Yukon Gold potatoes get a quick simmer until fork-tender, then a splash of apple cider vinegar while they're still warm so every cube soaks up flavor before it hits the bowl. Chopped hard-boiled eggs, crisp celery, and green onion tops fold in for crunch and color, while a tangy mustard-forward dressing coats everything in a creamy, well-seasoned finish. A dusting of paprika and fresh parsley on top gives it that classic potluck look without any fuss. This one chills up beautifully, so the flavors have time to meld before serving, making it an easy make-ahead side. It's a genuinely solid choice for a dairy free spread, whether you're building a picnic table or just need a reliable side for weeknight dinners.
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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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