Tender Yukon Gold potatoes get simmered until just fork-tender, then tossed in apple cider vinegar while still warm so they soak up every bit of tang before the dressing even comes into play. Crisp celery, sweet red onion, and fresh dill add crunch and brightness, while a creamy mustard-laced dressing pulls everything together without weighing it down. A long chill in the fridge lets the flavors meld into that classic, cookout-ready potato salad texture — cool, creamy, and packed with fresh herbs. Built from whole, simple ingredients like fresh vegetables and good olive-based creaminess, this version fits neatly into an anti-inflammatory way of eating. It's an easy make-ahead side that holds up beautifully for picnics, potlucks, or a low-key weeknight dinner.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.7 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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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