Tender Yukon Gold potatoes get simmered until just fork-tender, then tossed with a splash of apple cider vinegar while still warm so they soak up all that tang before the dressing even goes on. Crisp celery, finely diced red onion, and fresh dill add crunch and brightness in every bite, while a creamy dressing made with a tangy hit of yellow mustard brings it all together. A short chill in the fridge lets the flavors meld into something cool, creamy, and deeply satisfying. This one comes together with simple pantry staples and no fuss, making it a reliable pick for a vegetarian spread, potluck table, or weeknight side. Serve it straight from the fridge for the best texture and flavor.
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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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