This bright, herb-flecked potato salad is all about texture and tang — tender baby Yukon Golds soak up a Dijon-and-red-wine-vinegar dressing while still warm, so every bite is deeply seasoned rather than just coated on the surface. A touch of maple syrup balances the acidity, while crisp celery, red onion, and a generous handful of parsley and chives keep things fresh and crunchy against the creamy potatoes. It's the kind of make-ahead side that actually improves after a few hours in the fridge, making it perfect for potlucks, picnics, or weeknight dinners alike. Simple pantry staples do all the heavy lifting here, so the flavors stay clean and vegetable-forward from start to finish. It's a solid, satisfying option for a vegetarian table, no matter what's on the rest of the menu.
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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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