Tender Yukon Gold potatoes get a quick vinegar toss right out of the pot, which locks in flavor before they even meet the dressing — that's the trick to a salad that's creamy all the way through instead of just on the surface. Crisp celery, red onion, chopped dill pickles, and fresh dill fold in for crunch and brightness, while a tangy mustard-and-vinegar dressing coats every cube in rich, well-seasoned creaminess. A long chill in the fridge lets the potatoes really soak up all that flavor, so by the time you scatter fresh chives on top, every bite is cool, tangy, and satisfying. It's the kind of make-ahead side that holds up beautifully in a cooler or on a buffet table, and it happens to be an easy win for a plant-based spread. Simple pantry staples and produce do all the work here, no fuss required.
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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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