Tender Yukon Gold potatoes are simmered until just fork-tender, then tossed while still warm with a tangy dressing built from yellow mustard, apple cider vinegar, and a touch of sugar so every cube soaks up flavor as it cools. Chopped hard-boiled eggs, crisp celery, and finely diced red onion fold in for crunch and a little bite in every forkful. A rest in the fridge lets the flavors meld and deepen, and a scatter of fresh parsley with a dusting of paprika finishes it off with color and freshness. It's a straightforward, produce-forward take on the classic picnic side, built around whole vegetables, eggs, and bright acidity rather than anything heavy or processed. That makes it a natural fit for a Mediterranean-style spread, equally at home next to grilled fish, roasted vegetables, or a big green salad. Make it ahead and let it chill — this one only gets better with time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp 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, about 10–12 minutes. Drain and spread on a cutting board or sheet pan to cool for 10 minutes.
While the potatoes cook, place the eggs in the same pot (or a small saucepan) and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes, then peel and roughly chop.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
