Baby Yukon Gold potatoes get simmered until fork-tender, then tossed with red wine vinegar while still warm so they soak up every bit of tang before the dressing even hits. That dressing is where smoked paprika earns its place, whisked with Dijon mustard, garlic powder, and onion powder into a smooth, well-emulsified coating that clings to every piece. A big handful of fresh parsley, chives, and dill turns this from a basic side into something genuinely herby and bright, and a squeeze of lemon juice with crisp celery keeps every bite fresh and crunchy. It's built entirely on whole potatoes, good olive oil, and real herbs rather than a heavy mayo base, which makes it a natural fit for an anti-inflammatory table. Serve it slightly warm or well-chilled — either way, it only gets better as it sits.
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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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