This creamy, tangy potato salad is built for warm-weather spreads, with tender Yukon Golds simmered until just fork-tender and tossed with apple cider vinegar while still warm so every cube soaks up flavor. Crisp celery, red onion, and chopped dill pickles bring crunch and brightness, while fresh dill and a scatter of chives on top keep things herby and fresh rather than heavy. The dressing whisks together with yellow mustard, a touch of sugar, and garlic powder for a well-balanced tang that coats each potato without weighing it down. A long chill in the fridge lets the flavors meld and the dressing absorb fully, so it actually tastes better the next day. It's a simple, feel-good side that fits neatly into an anti-inflammatory spread, whether you're packing it for a picnic or serving it alongside grilled favorites at home.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.7 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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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