Tender Yukon Gold potatoes are simmered until just fork-tender, then cooled so every cube soaks up the tangy, garlicky dressing instead of shrugging it off. Crisp, deeply browned bacon gets folded in for smoky crunch, along with sliced green onions for a fresh bite in every scoop. A splash of apple cider vinegar and a touch of garlic and onion powder keep the dressing bright rather than one-note, while a chilled rest lets everything set up into a creamy, cohesive salad. Fresh chives on top add a final pop of color and flavor right before it hits the table. It's a satisfying, potluck-ready dish that fits neatly into a lactose free spread without sacrificing any of that classic loaded-potato appeal.
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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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