This creamy potato salad is loaded with tender baby Yukon Golds, crisp celery, and a generous handful of fresh dill and parsley for that bright, herby punch. The dressing whisks together whole-grain mustard, Dijon, and a splash of apple cider vinegar into something tangy and rich enough to coat every piece without weighing it down. Scallion greens add a mild oniony bite, and a short chill before serving lets all those flavors really settle into the potatoes. It's an easy make-ahead side that holds up beautifully at a picnic or potluck table. Since the whole dish is built from plants and pantry staples rather than any meat, poultry, or fish, it's a natural fit for a vegetarian spread. Serve it alongside grilled veggie skewers or a simple sandwich for an effortless, crowd-pleasing meal.
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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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