Tender Yukon Gold potatoes get simmered until just fork-tender, then tossed with a splash of apple cider vinegar while still warm so they soak up all that tang. Hard-boiled eggs, crisp celery, and sliced green onion tops fold in for crunch and color in every bite. The dressing brings together mustard, garlic powder, onion powder, and black pepper for a creamy, well-seasoned coating that clings to every cube. A quick chill in the fridge lets the flavors settle before you finish it with fresh parsley and a dusting of paprika. This one comes together easily and holds up beautifully for potlucks, picnics, or a make-ahead side dish. It's a reliable, satisfying pick to add to your lactose free recipe box.
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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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