Tender baby Yukon Golds hold their shape beautifully here, simmered until just fork-tender and folded together with crisp celery, bright scallion greens, and a generous handful of fresh dill. The dressing brings a tangy, mustardy punch from both whole-grain and Dijon mustard plus a splash of apple cider vinegar, so every bite gets that classic creamy-yet-zippy potato salad flavor. A short rest in the fridge lets the flavors really soak into the potatoes before you dig in, making this an easy make-ahead side for picnics, potlucks, or weeknight dinners. Since the whole dish is built without any dairy in the ingredient list, it's a straightforward pick if you're keeping things lactose free. Fresh parsley at the end adds a little extra herbal lift if you want it, but the dish is just as good without.
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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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