This bright, herby potato salad is entirely plant-based already, no eggs, no mayo, no cheese to worry about, just tender Yukon Golds tossed while still warm so they soak up every bit of tangy dressing. The double-mustard dressing, whole-grain and Dijon whisked with cider vinegar, a touch of maple syrup, and good olive oil, brings a punchy, emulsified tang that coats each potato perfectly. Scallion greens, parsley, dill, and crisp celery fold in at the end for freshness and crunch, keeping the whole thing light rather than heavy or creamy. It's a straightforward, satisfying side that fits easily into a vegetarian spread, whether you're building a picnic table or just need a reliable potato salad that doesn't rely on animal products for its flavor. Serve it warm or chilled — either way, the mustard-forward dressing keeps it lively bite after bite.
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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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