Tender baby Yukon Golds simmer until just fork-tender, then get tossed while still warm with crisp celery, scallion greens, and a generous handful of fresh dill for that classic bright, herby bite. The dressing whisks together tangy whole-grain mustard, sharp Dijon, and a splash of apple cider vinegar into something creamy and well-balanced without weighing the potatoes down. A short chill in the fridge lets everything soak in, so each bite is fully seasoned rather than just coated on top. It's a picnic-ready side that holds up well made ahead, and it's a solid pick for a dairy free spread — no one at the table will be reaching for a different bowl. Finish with a sprinkle of parsley if you want extra freshness, and you've got a crowd-pleasing potato salad that works for cookouts, potlucks, or just a simple weeknight side.
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 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
