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 all that bright, tangy flavor. Crisp celery and sliced green onion tops add crunch and freshness, while a creamy dressing—spiked with mustard, garlic powder, and onion powder—coats every piece in rich, tangy flavor. Chopped hard-boiled eggs fold in for extra heartiness, giving the whole salad a satisfying, creamy texture in every bite. A chill in the fridge lets the flavors meld before you finish it off with a sprinkle of fresh parsley and a dusting of paprika. It's a classic potluck side with no cooking gymnastics required, and it holds up beautifully as a make-ahead dish. This one fits right into a vegetarian spread without any fuss.
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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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