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 just coated on the surface. Extra-virgin olive oil and garlic-infused oil build the base of the dressing, with a touch of Dijon adding a sharp, savory edge that balances the sweetness of the maple. Fresh scallions, parsley, and a scatter of chives finish things off with a bright, herby lift that keeps the dish tasting light rather than heavy. It's the kind of potato salad that's just as good at room temperature as it is chilled, making it easy to prep ahead for a picnic or a weeknight side. Simple, olive-oil-forward, and full of fresh herbs, this is a natural fit for a Mediterranean-style table.
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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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