Waxy Yukon Gold potatoes are boiled until fork-tender, then tossed while still warm so they soak up a tangy whole-grain and Dijon mustard dressing brightened with apple cider vinegar and a touch of maple syrup. A generous pour of extra-virgin olive oil whisks everything into a silky, emulsified coating that clings to every piece. Fresh scallions, parsley, dill, and crisp celery get folded in at the end for color, crunch, and a burst of herbaceous flavor in every bite. The result is a lighter, brighter take on the classic — no mayo-heavy heaviness, just clean, vibrant ingredients doing the work. It's a satisfying side dish that fits easily into an anti-inflammatory way of eating, whether you're serving it warm off the stove or chilled the next day. Simple, seasonal, and endlessly easy to make ahead for a crowd.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
Drain the potatoes through a colander and spread them in a single layer on a sheet pan or large plate to release steam for 5 minutes — you want them dry on the surface but still warm.
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