Tender Yukon Gold potatoes get a quick vinegar toss straight out of the pot, which locks in flavor before they even meet the dressing. That dressing brings together tangy mustard, a touch of sugar, and garlic powder for a creamy, well-balanced coating that clings to every cube. Crunch comes from finely diced red onion, celery, and dill pickles, while fresh dill and a scatter of chives on top keep things bright and herby. A long chill in the fridge lets the potatoes really soak up all that flavor, so the salad tastes even better the next day. This one's an easy make-ahead side for picnics, potlucks, or backyard cookouts, and it's a solid pick for a vegetarian spread.
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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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