Tender Yukon Gold potatoes get a quick vinegar toss while still warm, letting them soak up flavor before the dressing even joins in. That dressing comes together smooth and tangy, with mustard, a touch of sugar, and garlic powder rounding out the base — no dairy in sight to begin with, since the creaminess here comes from a plant-based mayo rather than anything milk-based. Crisp celery, sharp red onion, and fresh dill fold through for texture and brightness in every bite, and a chilled rest in the fridge lets everything meld together perfectly. Finished with a scattering of fresh chives, this one is a great fit for a lactose free spread at any potluck or backyard cookout. It's creamy, tangy, and satisfying without a trace of dairy, making it an easy pick when you want classic potato salad flavor without the worry.
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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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