Tender Yukon Gold potatoes are boiled until just fork-tender, then tossed with a splash of apple cider vinegar while still warm so they soak up all that tang. Crisp celery and sliced green onion tops bring crunch and fresh bite to every forkful, while chopped hard-boiled eggs add a creamy, satisfying richness throughout. A tangy dressing built on mustard, garlic powder, and onion powder coats everything evenly without weighing it down. A sprinkle of fresh parsley and a dusting of paprika finish it off with color and a little herby lift right before serving. Chilled and scooped straight from the bowl, this is the kind of simple, vegetable-forward side that fits naturally into a Mediterranean way of eating. It's an easy make-ahead dish that holds up well in the fridge, so it's just as good for a weeknight dinner as it is for a potluck 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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