Tender baby Yukon Gold potatoes are boiled until fork-soft, then tossed hot with a bright, tangy dressing built from olive oil, red wine vinegar, Dijon mustard, and a touch of maple syrup — the warm potatoes soak up all that flavor as they cool. Crisp celery, red onion, and a generous handful of fresh parsley and chives fold in for crunch and color, giving the whole dish a fresh, herby lift. There's no mayo weighing things down here, just a light, well-balanced vinaigrette that lets the potatoes shine. It's a great make-ahead side that keeps well in the fridge for days, and it's an easy, reliable pick for a dairy free spread. Serve it room temperature at a cookout or straight from the fridge as a quick lunch side — either way, it holds its texture and flavor beautifully.
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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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