Warm baby Yukon Gold potatoes soak up a tangy balsamic-maple dressing while they're still hot, so every piece turns tender and deeply flavorful rather than sitting flat and bland. Garlic-infused oil and a touch of Dijon give the dressing real depth, and a shower of scallion greens and fresh parsley keeps the whole thing bright and herby. There's no mayo-heavy dressing weighing this one down — just a light, glossy vinaigrette clinging to every bite. A few snipped chives on top add a final pop of color and freshness right before serving. Whether you eat it warm off the stove or chilled straight from the fridge, this is an easy, crowd-pleasing side that fits neatly into a dairy free spread.
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Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
Drain the potatoes in a colander and spread them in a single layer in a large mixing bowl. Let them cool for 5 minutes — they should still be warm but no longer steaming.
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