This bright, herb-flecked potato salad checks every box for an easy, wholesome spread. Baby Yukon Golds simmer until fork-tender, then soak up a tangy dressing of extra-virgin olive oil, red wine vinegar, and Dijon mustard while still warm — a technique that locks in flavor without needing a heavy mayo-based sauce. A touch of maple syrup balances the acidity, while crisp celery, red onion, and a generous handful of fresh parsley and chives keep every bite light and vegetable-forward. It's the kind of dish built entirely on olive oil, produce, and simple seasoning, which makes it a natural fit for anyone eating in a Mediterranean style. Serve it at room temperature alongside grilled vegetables or a piece of fish, or pack it for a picnic — it only gets better as it sits. This is one you'll want on repeat all summer.
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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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