Checking the ingredient list, there's no egg or egg-derived product anywhere here — no mayonnaise, no aioli, nothing to work around — so this one is naturally easy territory for an egg free table. Tender baby Yukon Golds get simmered until fork-tender, then splashed with white wine vinegar while still warm so they soak up flavor from the inside out. The dressing is a bright, mustardy vinaigrette built from Dijon, maple syrup, and good olive oil, whisked until it turns glossy and slightly thick. Fresh chives, parsley, and dill bring a big herb-forward punch, while thin ribbons of celery and red onion add crunch and a little bite. It's the kind of potato salad that tastes clean and vibrant rather than heavy, finished with just a pinch of flaky sea salt for crunch. A great pick for potlucks, picnics, or anywhere you need a reliably egg free side that doesn't skimp on flavor.
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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.
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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