Tender Yukon Gold potatoes get boiled just until fork-tender, then cooled so every cube soaks up a tangy, garlicky dressing built from sour cream, mayonnaise, and a splash of apple cider vinegar. Sharp cheddar and sliced green onions fold in for pops of color and bite, and a chilled rest in the fridge lets everything meld into a creamy, cohesive salad. A finishing scatter of fresh chives adds a bright, herby lift right before serving. It's a classic potluck staple that holds its shape and flavor beautifully whether served cold or slightly chilled, and it's a solid pick for a vegetarian spread. The combination of creamy dressing and sharp cheese makes every forkful feel indulgent without any fuss.
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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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