Baby Yukon Gold potatoes go into a rolling boil until fork-tender, then get a splash of white wine vinegar while still warm so they soak up all that bright, tangy flavor before the toss. A simple Dijon and maple syrup vinaigrette, whisked with olive oil until glossy and emulsified, coats every piece without weighing things down. Loads of fresh chives, parsley, and dill bring a grassy, herbaceous lift, while crisp celery and thin ribbons of red onion add crunch and a little bite in every forkful. It's finished with just a pinch of flaky sea salt, so the potatoes and herbs stay front and center. Serve it warm or chilled — either way, it's a naturally lactose free side that fits right in at a picnic, potluck, or weeknight dinner table.
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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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