Tender Yukon Gold potatoes get a quick vinegar toss right out of the pot, which helps them soak up flavor while they cool to just the right texture. The creamy dressing comes together with mustard, garlic powder, and a good hit of black pepper, then gets folded through with crisp celery, red onion, tangy dill pickles, and fresh dill for crunch in every bite. A chilled hour in the fridge lets everything meld together before you finish it with a scatter of fresh chives. It's a classic, cookout-ready side that holds its shape and its flavor beautifully. This version is a solid pick for an added sugar free spread, so you can bring it to the picnic table 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 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 but still hold their shape, about 12–15 minutes. Do not overcook — they should offer slight resistance at the center.
Drain the potatoes in a colander, then transfer them to a large mixing bowl. Drizzle 1 tbsp apple cider vinegar over the hot potatoes and toss gently to coat. Spread them out slightly and let cool for 15 minutes, until no longer steaming.
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