Tender baby Yukon Golds are boiled until fork-tender, then tossed while still warm so they soak up a bright, tangy-sweet balsamic maple dressing. A touch of Dijon and garlic-infused oil rounds out the flavor, while scallion greens, fresh parsley, and a scatter of chives keep every bite fresh and herby. There's no cream, cheese, or butter anywhere in sight — just good olive oil and pantry staples doing the work. It's a make-ahead side that tastes even better as it sits, whether you serve it warm or chilled straight from the fridge. This one's a genuinely solid pick for a lactose free spread, potluck table, or weeknight dinner alike.
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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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