Tender Yukon Gold potatoes get a quick vinegar toss straight out of the pot, which locks in flavor before the dressing ever hits the bowl. That dressing is a tangy mix of creamy mayonnaise, yellow mustard, and a touch of sugar, brightened with more apple cider vinegar and a hit of garlic powder. Crisp celery, red onion, chopped dill pickles, and fresh dill fold through for crunch and brightness in every bite, and a chilled hour in the fridge lets everything soak in and meld together. A scatter of fresh chives on top finishes it off with a mild, oniony bite. It's a creamy, tangy, make-ahead classic that's an easy pick for a gluten free spread at any picnic or potluck.
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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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