Tender Yukon Gold potatoes are simmered until just fork-tender, then tossed with apple cider vinegar while still warm so they soak up all that bright, tangy flavor. Crisp celery, finely diced red onion, and fresh dill fold in for crunch and a herby lift, and a smooth mustard-spiked dressing coats every chunk evenly. A generous chill in the fridge lets the flavors meld and deepen, so by the time you scoop it out, it's cool, creamy, and packed with texture. Finished with a scattering of fresh chives, this one has the classic potato salad experience without feeling heavy. It's an easy make-ahead side that fits beautifully into a Mediterranean-style spread, especially alongside grilled vegetables or a big platter of fresh herbs and greens.
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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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