Tender waxy potato rounds take center stage here, simmered until just fork-tender and sliced into hearty rounds that soak up a warm, tangy dressing built from apple cider vinegar, whole-grain mustard, and a touch of Dijon. Softened onion and garlic add savory depth, while fresh dill and sliced scallions bring a bright, herby finish that makes this potato salad taste anything but ordinary. Everything gets folded together while the dressing is still warm, so the potatoes drink in all that vinegary, mustardy flavor as they sit. Serve it warm straight from the bowl or let it cool to room temperature for a picnic-ready side — either way, it's a great fit for a gluten free spread. The mix of tender potatoes, sharp mustard tang, and fresh herbs makes this one you'll want to put on repeat all season.
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 potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are tender when pierced with a knife with no resistance, 18–22 minutes depending on size.
Drain the potatoes and let them cool just until they can be handled, about 5 minutes. Slice into 1/4-inch rounds (or halve small potatoes) and transfer to a large mixing bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
