Creamy little Yukon Gold potatoes are the star here, boiled until fork-tender and cooled just enough to soak up a tangy, herby dressing without falling apart. Whole-grain and Dijon mustard bring sharp depth, apple cider vinegar adds brightness, and a generous handful of fresh dill keeps the whole bowl tasting green and lively. Thinly sliced scallion greens and crisp celery add crunch and a mellow oniony note without any of the heavy aromatics that usually cause trouble. Folded together with a creamy vegan mayonnaise base, every potato piece ends up coated in a dressing that's rich but never heavy. A short rest in the fridge lets the flavors settle in before serving, so it's an easy make-ahead side for picnics, potlucks, or weeknight dinners. This one is a genuinely solid option if you're keeping things low FODMAP without sacrificing flavor.
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A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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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