Baby Yukon Gold potatoes simmer until fork-tender, then cool just enough to soak up a tangy, mustard-forward dressing without turning mushy. Whole-grain and Dijon mustard bring a sharp, briny bite, while a splash of apple cider vinegar keeps things bright instead of heavy. Crisp celery and scallion greens add crunch throughout, and a generous handful of fresh dill gives the whole bowl that classic, herby lift. A short chill in the fridge lets the dressing really work its way into every piece before serving. Since eggs never enter the picture here, this one's an easy, no-fuss addition to an egg free spread — great alongside grilled mains or scooped up on its own.
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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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