Tender Yukon Gold potatoes are simmered until just fork-tender, then tossed with a splash of apple cider vinegar while still warm so they soak up extra flavor as they cool. Chopped hard-boiled eggs, crisp celery, and sliced green onion tops add color, crunch, and freshness in every bite. The creamy dressing comes together with mayonnaise, tangy yellow mustard, garlic powder, and onion powder, coating the potatoes in a rich, well-seasoned finish. A chill in the fridge lets everything meld together before it's finished with fresh parsley and a dusting of paprika. It's a classic, crowd-pleasing side dish that works great for picnics, potlucks, or weeknight dinners alike, and it's a solid choice for a gluten free spread.
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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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