Tender baby Yukon Gold potatoes get a quick simmer until fork-tender, then a splash of white wine vinegar while still warm so they soak up flavor from the inside out. A bright, emulsified dressing built from Dijon mustard, a touch of maple syrup, and good olive oil coats every piece without weighing it down. Fresh chives, parsley, and dill bring a big herbal lift, while crisp celery and thin-sliced red onion add crunch and a little bite throughout. It's a light, vegetable-forward dish built on whole ingredients and good olive oil rather than anything heavy or processed, which makes it an easy fit for an anti-inflammatory way of eating. Serve it at room temperature for your next cookout or pull it straight from the fridge for an easy make-ahead side.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
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.
Drain the potatoes in a colander and transfer them to a large mixing bowl while still hot. Drizzle 1 tbsp of the white wine vinegar over the potatoes and toss gently to coat, then spread them in a single layer and let cool for 15–20 minutes, until just warm to the touch.
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