Tender Yukon Gold potatoes get a quick vinegar toss right out of the pot, so they soak up flavor before the dressing ever hits them. That dressing comes together with vegan mayonnaise, tangy yellow mustard, and a touch of sugar for balance, whisked smooth and then folded through with crisp celery, red onion, and fresh dill. Everything chills together for at least an hour, giving the potatoes time to firm up and the flavors time to meld into something creamy, tangy, and deeply satisfying. It's a classic picnic and potluck staple that holds up beautifully in the fridge, making it easy to prep ahead. This one's a genuinely solid pick for a vegan spread, no asterisks needed.
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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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