Tender Yukon Gold potatoes are simmered until just fork-tender, then tossed with a splash of apple cider vinegar while still warm so they soak up all that bright tang. Crisp celery, finely diced red onion, and fresh dill add crunch and color throughout, and everything gets folded together with a smooth, tangy mustard dressing that clings to every cube without turning mushy. A short chill in the fridge lets the flavors settle and deepen, so by the time you're spooning it onto a plate, it's cool, creamy, and perfectly balanced. This one comes together with simple, straightforward ingredients and no fuss, making it a reliable pick for a dairy free spread at your next cookout or potluck. Serve it alongside grilled favorites or eat it straight from the bowl — either way, it holds up beautifully as a make-ahead side.
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 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
