Baby Yukon Gold potatoes get simmered until fork-tender, then tossed while still warm with a bright, tangy dressing of olive oil, red wine vinegar, Dijon mustard, and a touch of maple syrup so every piece soaks up flavor as it cools. Crisp celery, red onion, and a generous handful of fresh parsley and chives fold in for crunch and freshness in every bite. It's a naturally hearty, veggie-forward side that comes together with simple, wholesome ingredients and no fuss. Serve it room temperature straight away or make it ahead — it actually gets better after a day in the fridge. This one's an easy, crowd-pleasing option to add to a gluten free spread, whether you're planning a picnic or a weeknight dinner.
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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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