Baby Yukon Gold potatoes get simmered until fork-tender, then tossed hot with red wine vinegar so every bite soaks up that tang before it even meets the dressing. A smoked paprika and Dijon vinaigrette, whisked into a smooth emulsion with olive oil and garlic powder, coats each potato for deep, savory flavor without any heaviness. A generous mix of fresh parsley, chives, and dill folded in at the end keeps things bright and herby, while crisp celery and a squeeze of lemon juice add crunch and acidity that cuts right through the richness. Optional red onion brings a sharp bite if you want it, and the whole thing tastes even better after a short rest, whether you serve it room temperature or chilled. It's a colorful, potluck-ready side that holds up well for up to two days in the fridge, and it's a genuinely easy one to reach for on a dairy free 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 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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