Tender Yukon Gold potatoes are boiled until just fork-tender, then tossed with a splash of apple cider vinegar while still warm so they soak up every bit of tang. The dressing comes together smooth and creamy with mustard, a touch of sugar, and garlic powder, then gets folded through with crisp celery, red onion, chopped dill pickles, and fresh dill for a punch of texture in every bite. A long chill in the fridge lets the flavors meld and the dressing settle into the potatoes before you scatter fresh chives on top. It's a classic backyard-picnic side with crunch, brightness, and just the right amount of creaminess, and it holds up beautifully whether you're serving it right away or making it ahead. This one is a solid pick for a lactose free spread, no matter the occasion.
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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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