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 all that bright, tangy flavor. Crisp celery, finely diced red onion, and fresh dill add crunch and herby freshness throughout, and a creamy dressing built on tangy mustard, a touch of sugar, and garlic powder coats every chunk. A long chill in the fridge lets the flavors meld and deepen before serving, finished with a scattering of fresh chives for a little color and bite. It's a classic potluck side that comes together with simple, straightforward steps, and it fits neatly into an egg free spread without missing a beat. Scoop it up cold straight from the fridge for the best texture and flavor.
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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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