Baby Yukon Gold potatoes simmer until fork-tender, then get tossed while still warm so they soak up every bit of a tangy whole-grain and Dijon mustard dressing. A hit of apple cider vinegar and a touch of maple syrup balance the sharpness, while olive oil whisks it all into a glossy, emulsified coating. Fresh scallions, parsley, dill, and celery fold in at the end for crunch and a bright, herby finish. It's the kind of potato salad that tastes better as it sits, with layers of tang, sweetness, and fresh herbs in every bite. Since the whole dish builds from potatoes, herbs, and a mustard vinaigrette rather than anything wheat-based, it's an easy, no-fuss option for a gluten free spread — bring it to a potluck or serve it alongside anything off the grill.
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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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