Tender Yukon Gold potatoes get a quick simmer until just fork-tender, then a splash of apple cider vinegar while they're still warm so they soak up all that tang before cooling. Chopped hard-boiled eggs, crisp celery, and thinly sliced green onion tops fold in for crunch and color in every bite. The dressing whisks together with mustard, garlic powder, onion powder, and black pepper for a punchy, well-seasoned finish. A chill in the fridge lets the flavors meld before you dust the top with paprika and fresh parsley. It's a creamy, satisfying classic that holds up as a potluck staple, and it's a solid pick for a Whole30 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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