Checking the ingredient list, there's no egg, mayonnaise, or any egg-based component anywhere in this recipe — it's built entirely around tender baby Yukon Golds and a punchy mustard vinaigrette. Warm potatoes soak up a whisked blend of whole-grain and Dijon mustard, apple cider vinegar, and a touch of maple syrup, so every bite carries that tangy, slightly sweet bite instead of the usual creamy coating. Fresh scallions, parsley, dill, and celery get tossed in at the end for color, crunch, and a burst of herbal freshness. The result is bright, zippy, and satisfying without any heaviness weighing it down. It's an easy make-ahead side for potlucks, barbecues, or weeknight dinners, and it fits neatly into an egg free spread with zero fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
