Warm baby Yukon Golds soak up a tangy-sweet dressing of balsamic vinegar, maple syrup, and garlic-infused oil, giving every bite that perfect balance of bright acidity and gentle caramel sweetness. Fresh scallion greens and chopped parsley add a grassy snap, while a final scatter of chives brings a delicate, oniony finish. The potatoes are simmered until fork-tender, then tossed twice with the dressing so the flavor builds in layers rather than just sitting on top. It's a no-fuss side that works equally well room temperature at a summer cookout or chilled straight from the fridge. This one's an easy, satisfying pick for a vegetarian spread, no meat or fish anywhere in sight, just good vegetables and a punchy homemade dressing doing all the work.
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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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