This warm potato salad skips the mayo entirely, relying instead on a tangy, mustard-spiked dressing built from apple cider vinegar, vegetable broth, and a double hit of whole-grain and Dijon mustard for real depth. Tender Yukon Gold or red potato rounds soak up all that flavor while they're still warm, so every bite is well-seasoned rather than just coated on the surface. Crisped-up bits scattered through the bowl add smoky, savory contrast, while softened onion and garlic build out a rounder, more savory base underneath the acidity. Fresh dill and sliced scallions get folded in at the end, keeping the whole dish bright, herby, and a little sharp instead of heavy. It's a satisfying side whether served warm straight from the skillet or at room temperature for a picnic spread, and it's a solid, reliable option for a vegetarian table.
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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.
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