Tender Yukon Gold potatoes get their color and depth from smoked paprika and a Dijon-spiked dressing whisked with olive oil and a hit of red wine vinegar, absorbed while the potatoes are still warm so every bite carries flavor all the way through. A generous handful of fresh parsley, chives, and dill keeps things bright, while crisp celery and a squeeze of lemon juice add crunch and lift. It's a naturally hearty, potato-forward salad with nothing starchy or breaded getting in the way, which makes it an easy, reliable choice for a gluten free spread. Serve it room temperature straight from the bowl, or make it ahead and let it chill for a couple of days — the flavors only get better with time. This one's a great pick for potlucks, barbecues, or anywhere you need a crowd-pleasing side that just works.
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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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