Tender baby Yukon Gold potatoes are simmered until fork-soft, then tossed while still warm in a bright dressing of olive oil, red wine vinegar, Dijon mustard, and a touch of maple syrup so every bite soaks up that tangy-sweet flavor. Crisp celery, red onion, and a generous handful of fresh parsley and chives fold in for crunch and color, keeping things light and herby rather than heavy or mayo-laden. Letting the potatoes rest and cool before adding the fresh vegetables keeps their texture crisp and the whole salad tastes even better after a short chill in the fridge. Built entirely from whole vegetables, good olive oil, and simple pantry seasonings, this is a genuinely solid choice for an anti-inflammatory table. It's easy to make ahead, holds well for a few days, and works equally well as a side dish or a light lunch on its own.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher 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.
While the potatoes cook, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, 1/2 tsp kosher salt, and black pepper in a small bowl until smooth and emulsified.
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