Tender baby Yukon Golds are boiled until just fork-soft, then cooled and folded with crisp celery, scallion greens, and a generous handful of fresh dill for that classic bright, herby crunch. The dressing is a tangy mix of whole-grain and Dijon mustards with a splash of apple cider vinegar, giving the salad a punchy, well-balanced flavor without feeling heavy. A short chill in the fridge lets everything soak in, so each bite is creamy, zesty, and packed with texture. It's an easy make-ahead side for picnics, potlucks, or weeknight dinners, and it's a solid pick for a gluten free spread since the whole dish comes together from produce, herbs, and pantry condiments. Simple, fresh, and endlessly crowd-pleasing.
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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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