Tender Yukon Gold potatoes get simmered until just fork-tender, then tossed warm with a splash of apple cider vinegar so they soak up all that bright, tangy flavor before they even hit the dressing. Crisp celery, sharp red onion, and fresh dill add crunch and color throughout, while a creamy mustard-spiked dressing ties everything together without weighing it down. A touch of sugar balances the acidity, and a good chill in the fridge lets all those flavors settle into each cube. It's a classic potluck side that scoops and holds beautifully, whether you're serving it alongside grilled favorites or on its own. This one's an easy, crowd-pleasing pick for a lactose free spread, no special planning required beyond a little fridge time.
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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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