This potato salad is entirely plant-based to begin with, so there's no dairy lurking in the dressing or the finish — just tender baby Yukon Golds tossed while still warm with red wine vinegar so every bite soaks up that tang. The dressing is a smooth emulsion of olive oil, Dijon, smoked paprika, garlic powder, and onion powder, giving the potatoes a smoky, savory backbone without a drop of cream or mayo anywhere near it. A big handful of fresh parsley, chives, and dill turns it bright and herby, while crisp celery and a squeeze of lemon juice keep things fresh and light. It's a naturally easy fit for a lactose free spread, whether you're building a picnic table or just need a reliable side that keeps well in the fridge for a couple of days. Serve it slightly cool or at room temperature and let the smoked paprika and herbs do the talking.
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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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