Warm baby Yukon Gold potatoes soak up a tangy balsamic maple dressing while they're still hot, so every bite gets that deep, glossy flavor all the way through. Garlic-infused oil and a touch of Dijon give the dressing a savory backbone, while scallion greens, fresh parsley, and a scatter of snipped chives keep the whole thing bright and herby. It's tossed twice for even coating, then finished at room temp or chilled for a couple hours if you want it picnic-ready. No eggs, dairy, or mayo anywhere in sight — just potatoes, herbs, and a bold vinaigrette doing all the work. This one's an easy, crowd-pleasing side to add to your vegan rotation, whether you're serving it straight from the bowl or packing it up for a potluck.
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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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