Tender baby potatoes get simmered until fork-tender, then cooled just enough to soak up every bit of a tangy, herb-flecked dressing. That dressing leans on cool sour cream, garlic-infused olive oil, a splash of apple cider vinegar, and a good hit of Dijon mustard, dried dill, and parsley, so it lands rich and tangy without any fuss. Crisp celery, scallion greens, and fresh chives fold in for crunch and color, and a final scatter of fresh dill on top keeps things bright. It's the kind of potato salad that actually improves after a day in the fridge, as the dressing settles into every nook of the potatoes. Whether you're serving it straight away at room temperature or making it ahead for a potluck, this one is a solid, reliable pick for an egg free spread.
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Place the halved baby 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 until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
Drain the potatoes in a colander and spread them in a single layer on a sheet pan or large plate to cool for 20–30 minutes, until no longer steaming. Do not rinse — the dry surface helps the dressing cling.
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