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 tang. Crisp celery, finely diced red onion, and fresh dill add crunch and a herby lift, while a creamy mustard-spiked dressing brings everything together into a rich, tangy coating for every bite. A short chill in the fridge lets the flavors settle and deepen before you dig in, and a sprinkle of fresh chives on top adds a final pop of color and flavor. It's a classic potluck side with great texture — creamy, crunchy, and packed with flavor in every scoop — and it's an easy one to keep on rotation for a vegetarian spread. Simple ingredients, a little patience, and you've got a crowd-pleasing potato salad worth making again and again.
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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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