Tender Yukon Gold potatoes are the star here, boiled until just fork-tender and then cooled so every cube holds its shape through a good chill in the fridge. A tangy dressing built on apple cider vinegar, garlic powder, and onion powder coats each piece, while thinly sliced green onions and a scattering of fresh chives bring color, crunch, and a bright, herby finish. The whole thing gets tossed and rested so the flavors settle in before you dig in, giving you that classic picnic-salad texture without any last-minute fuss. It's a cool, creamy-textured side that comes together ahead of time, which makes it an easy pick for potlucks, weeknight dinners, or anywhere you need a make-ahead crowd-pleaser. This version fits neatly into an anti-inflammatory way of eating, so you can serve it up without a second thought.
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Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 10–13 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape — they should not be falling apart.
Drain the potatoes in a colander and spread them out on a sheet pan or large plate to cool for 10 minutes, until no longer steaming. Cooling them uncrowded helps them dry out slightly so the dressing clings rather than slides off.
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