Tender baby Yukon Gold potatoes get simmered until just fork-tender, then tossed while still warm in a bright, tangy dressing built from olive oil, red wine vinegar, Dijon mustard, and a touch of maple syrup — the heat helps every piece soak up that dressing before it cools. Crisp celery, finely diced red onion, and a generous handful of fresh parsley and chives fold in for crunch and color, giving the whole thing a fresh, herby lift instead of anything heavy or mayo-based. It's a naturally egg free potato salad through and through, so there's zero guesswork needed when you're scanning the ingredient list before serving it up. Make it ahead and let it chill for a few hours or even a few days — the flavors only get better as it sits, and a quick toss before serving brings it right back to life. Whether it's headed to a potluck or just rounding out a weeknight dinner, this one delivers all the classic potato salad comfort without missing a beat.
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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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