Tender baby Yukon Gold potatoes are simmered until just fork-tender, then tossed while still warm so they soak up every bit of a tangy-sweet balsamic maple dressing. A splash of Dijon mustard and garlic-infused oil round out the vinaigrette, while fresh scallion greens, parsley, and a scatter of chives keep the whole thing bright and herby. It's the kind of potato salad that gets better as it sits, with the warm potatoes drinking in the dressing for a deeply flavorful bite every time. Serve it at room temperature for a picnic-ready side, or chill it briefly for a cool, refreshing take at your next cookout. This one's a genuinely solid pick for a gluten free spread, no fuss required to fit right in.
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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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