Warm baby Yukon Gold potatoes soak up a tangy-sweet dressing of balsamic vinegar, maple syrup, and garlic-infused oil while they're still hot, so every piece turns tender and deeply flavorful rather than sitting bland on top. A finishing toss with scallion greens and fresh parsley adds a bright, herby snap, and a scatter of chives at the end keeps things fresh and vibrant. There's no mayo-laden dressing weighing this one down — just a light, emulsified vinaigrette with a touch of Dijon for depth. It's a naturally easy fit for an egg free spread, equally good warm off the stove or chilled ahead for a picnic or potluck. Simple, punchy, and satisfying, this is the kind of potato salad that disappears fast at any table.
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 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
