Tender baby Yukon Golds are boiled until just fork-tender, then tossed while still warm so they soak up every bit of a tangy whole-grain and Dijon mustard dressing whisked with apple cider vinegar, a touch of maple syrup, and good olive oil. Fresh scallions, parsley, and dill get folded in for brightness, and crisp celery keeps every bite crunchy against the creamy potatoes. There's no mayo-heavy dressing weighing this down — just a light, emulsified vinaigrette that clings to the potatoes without any heaviness. It's the kind of potato salad that tastes even better after a short rest, letting the warm potatoes really soak up all that herby, mustardy flavor. Whether it's headed to a potluck or rounding out a weeknight dinner, this one is a genuinely solid pick for a lactose free spread. Simple, punchy, and completely plant-based, it proves potato salad doesn't need cream or dairy to feel rich and satisfying.
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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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