Tender baby Yukon Golds get boiled until just fork-tender, then cooled so they hold their shape while soaking up flavor rather than turning mushy. Crisp celery, scallion greens, and a generous handful of fresh dill bring color and crunch, while whole-grain mustard, Dijon, and a splash of apple cider vinegar give the dressing real tang and depth. A rest in the fridge lets everything meld before serving, so each bite is creamy, herby, and well-seasoned throughout. Fresh herbs and vinegar-forward seasoning like this make it easy to build a soothing, plant-based side without relying on heavily processed shortcuts. It's a make-ahead dish that fits neatly into an anti-inflammatory way of eating, whether you're serving it alongside grilled vegetables or packing it for lunch.
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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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