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 bright, tangy flavor. Crisp celery, finely diced red onion, and fresh dill add crunch and herby freshness throughout, while a creamy dressing built from mustard, sugar, and garlic powder coats every chunk in rich, tangy flavor. A long chill in the fridge lets the dressing really work its way into the potatoes, giving you that classic deli-style texture in every bite. Finished with a scattering of fresh chives, this one is cool, creamy, and endlessly scoopable — the kind of make-ahead side that disappears fast at any potluck or backyard cookout. It's a great option to add to your gluten free recipe rotation, no matter the occasion.
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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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