This crowd-pleasing potato salad starts with tender cubes of Yukon Gold potato, boiled until just fork-tender and tossed warm with a splash of apple cider vinegar so they soak up flavor from the very first step. Crisp celery, finely diced red onion, chopped dill pickles, and a generous handful of fresh dill bring crunch and brightness to every forkful. A tangy, well-seasoned dressing — brightened with mustard, a touch of vinegar, and garlic powder — coats the potatoes without weighing them down, letting the vegetables and herbs stay front and center. A long chill in the fridge lets everything meld together, so the flavors are fully absorbed by the time you serve it. Finished with a scatter of fresh chives, it's a simple, vegetable-forward side that fits easily into a Mediterranean-style spread. Make it ahead for a picnic, potluck, or weeknight dinner and it only gets better with time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
