Tender Yukon Gold potatoes are boiled 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, sharp red onion, and fresh dill add crunch and brightness, while a creamy, tangy dressing built on mustard, sugar, garlic powder, and a bit more vinegar coats every chunk. A long chill in the fridge lets the flavors settle in, so by the time you scoop it out it's cool, creamy, and deeply seasoned all the way through. A scattering of fresh chives on top finishes it off with a little extra color and bite. This one's an easy, crowd-friendly side to bring to a potluck or serve alongside anything off the grill, and it's a solid choice for a dairy free spread. No one at the table will be able to tell it's missing a thing.
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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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