Tender Yukon Gold potatoes are simmered until just fork-tender, then tossed with apple cider vinegar while still warm so they soak up all that tang before they even meet the dressing. Crisp celery, finely diced red onion, and fresh dill add crunch and brightness to every bite, while a creamy mustard-spiked dressing brings the whole thing together with a little tang and a touch of sweetness. A long chill in the fridge lets the flavors settle in, so by the time you serve it, the salad is cool, creamy, and packed with flavor in every scoop. It's a classic potluck side that holds up beautifully whether you're serving it the same day or making it ahead, and it's a great fit for a gluten free spread. Simple, comforting, and endlessly crowd-pleasing — this is the potato salad you'll want on repeat all summer long.
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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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