Tender baby Yukon Golds are boiled until just fork-soft, then cooled so they hold their shape instead of turning mushy in the mix. Crisp celery, sliced scallion greens, and a generous handful of fresh dill add crunch and brightness in every forkful, while a tangy dressing built from whole-grain and Dijon mustards plus a splash of apple cider vinegar keeps things zippy without any sweetness needed. A short chill in the fridge lets all that flavor soak into the potatoes before serving, so it actually tastes better made ahead. It's a naturally savory side dish, leaning on herbs, mustard, and vinegar rather than anything sweet for its punch. That makes it a genuinely easy pick when you're watching added sugar but still want a classic, crowd-pleasing potato salad on the table.
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Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
Drain the potatoes in a colander and spread them out in a single layer on a sheet pan or large plate. Let them cool for 20–30 minutes, until no longer steaming and just barely warm to the touch.
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