Tender Yukon Gold potatoes are simmered until just fork-tender, then tossed while warm with a splash of apple cider vinegar so they soak up flavor from the very first step. Crisp celery, finely diced red onion, and a generous handful of fresh dill fold in for crunch and brightness, and a creamy mustard-spiked dressing coats every piece without weighing it down. A rest in the fridge lets everything meld into a cool, tangy, well-seasoned bite in every forkful. Finished with a scatter of fresh chives, it's a classic potluck side that fits neatly into an added sugar free spread. This is an easy make-ahead dish that only gets better as it chills, so it's a smart one to prep the night before.
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Place the potato chunks in a large pot and cover with cold water by 1 inch. Add the kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, 12–15 minutes. Drain through a colander.
Transfer the drained potatoes to a large mixing bowl and drizzle with 1 tbsp apple cider vinegar. Toss gently and let cool until no longer steaming, about 15 minutes.
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