This warm potato salad leans on tender baby Yukon Golds simmered until just fork-tender, then tossed while still warm so they soak up a tangy, emulsified dressing built from whole-grain and Dijon mustard, apple cider vinegar, and a touch of maple syrup. Scallion greens, fresh parsley, dill, and thinly sliced celery add color, crunch, and a bright herbal lift without any heavy creamy dressing weighing things down. The result is a lighter, mustard-forward take on classic potato salad — silky, tangy, and packed with fresh herbs in every bite. It holds up well at room temperature, making it an easy make-ahead side for potlucks, barbecues, or weeknight dinners alike. This one is a solid, low FODMAP–friendly pick you can serve with confidence.
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The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/3 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, 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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