Warm baby Yukon Golds soak up a tangy, emulsified dressing built from whole-grain and Dijon mustard, apple cider vinegar, and a touch of maple syrup while they're still hot off the stove, so every bite gets seasoned from the inside out. Scallion greens, fresh parsley, dill, and crisp celery get folded in at the end for color, crunch, and a herby lift that keeps the whole thing tasting bright rather than heavy. There's no mayo-based dressing weighing this down — just a good olive oil emulsion that clings to the potatoes without any need for cream or sour cream to feel rich. It's the kind of potato salad that works at a backyard cookout or a weeknight dinner alongside grilled anything, and it holds up well made ahead since the potatoes only get better as they sit in that mustardy dressing. A genuinely solid pick for a dairy free spread that doesn't feel like it's missing a thing.
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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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