Tender baby Yukon Gold potatoes get a quick vinegar toss straight out of the pot, so they soak up flavor before the dressing even hits the bowl. That dressing is a simple whisk of white wine vinegar, Dijon, a touch of maple syrup, and extra-virgin olive oil, emulsified until glossy and bright. A generous mix of chives, parsley, and dill brings a fresh, grassy lift, while thin-sliced celery and red onion add crunch and a little bite in every forkful. It all comes together at room temperature, which makes it an easy make-ahead side for a warm-weather table. Simple olive oil, herbs, and vegetables like this are exactly the kind of everyday building blocks that make a dish work so well for a Mediterranean-style way of eating. Finished with a pinch of flaky sea salt, it's a light, herby potato salad you'll want to keep on repeat.
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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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