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 that bright, tangy flavor from the inside out. Crisp celery, finely diced red onion, and fresh dill add crunch and a fragrant herbal lift, keeping things light and vegetable-forward. The creamy dressing comes together with a touch of mustard, a hint of sugar, and cracked black pepper for balance in every forkful. After a chill in the fridge, the potatoes turn cool, creamy, and deeply flavorful, with the onion and dill mellowing into the dressing beautifully. It's a simple, plant-forward side that leans on good olive oil-friendly staples like potatoes, herbs, and fresh vegetables, making it an easy fit for a Mediterranean-style spread. Serve it alongside grilled vegetables or a bright salad for a picnic-ready plate that never feels heavy.
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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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