Tender baby Yukon Gold potatoes get a double hit of red wine vinegar, first while hot to soak up all that tang, then again in a smoky-sweet Dijon dressing that clings to every bite. Smoked paprika, garlic powder, and onion powder build real depth without needing anything fussy, while a fresh finish of parsley, chives, and dill keeps the whole thing bright and herby. A squeeze of lemon juice and crisp celery add crunch and lift, and diced red onion brings a little bite if you want it. There's nothing hiding in this bowl beyond good olive oil, sharp vinegar, and a fistful of fresh herbs, so it's an easy one to reach for when you're watching added sugar and still want a potato salad that tastes this vibrant. Serve it warm off the counter or chilled straight from the fridge — it holds beautifully for a couple of days and only gets better as the flavors settle in.
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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 until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
Drain the potatoes through a colander, then transfer them to a large mixing bowl while still hot. Drizzle with 2 tbsp of the red wine vinegar and toss gently to coat — the hot potatoes will absorb the vinegar as they cool. Spread them out slightly and let rest for 10 minutes.
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