Tender Yukon Gold potatoes get a quick vinegar toss while still warm, which is the secret to soaking up flavor without turning mushy. Crisp celery, finely diced red onion, and fresh dill add crunch and brightness in every forkful, while a creamy mustard-spiked dressing pulls it all together. A short chill in the fridge lets everything meld into that classic, scoopable texture you want from a great potato salad. This version comes together easily and is a solid pick if you're keeping an eye on added sugar without giving up the creamy, tangy salad you're craving. It's the kind of side that disappears fast at a cookout, no matter what's on the rest of the table.
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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 for 12–15 minutes, until the potatoes are just tender when pierced with a fork but not falling apart.
Drain the potatoes through a colander and spread them out in a single layer on a sheet pan or return them to the empty pot. Drizzle the apple cider vinegar over the hot potatoes and toss gently to coat, then let them cool for 15 minutes.
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