Baby Yukon Gold potatoes get boiled until fork-tender, then splashed with white wine vinegar while still warm so they soak up every bit of tang before the dressing even hits. That dressing is a bright, emulsified mix of Dijon mustard, maple syrup, and olive oil, whisked to a glossy finish that clings to every potato half. A generous handful of fresh chives, parsley, and dill keeps things herby and fresh, while thinly sliced celery and red onion add crunch and a little bite throughout. It's all folded together gently and finished with flaky sea salt, best enjoyed at room temperature so the flavors stay lively. This one's a reliably good pick for a gluten free spread, whether it's headed to a potluck or rounding out 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.
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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