Baby Yukon Gold potatoes get simmered until fork-tender, then tossed hot with red wine vinegar so they soak up all that bright, tangy flavor before anything else hits the bowl. A smoked paprika and Dijon dressing, whisked with good extra-virgin olive oil, coats every piece for a deep, savory backbone with just the right smoky edge. Then comes a generous handful of fresh parsley, chives, and dill, plus crisp celery and a squeeze of lemon juice, keeping the whole dish light, herby, and vibrant rather than heavy or mayo-laden. It's the kind of potato salad that leans on olive oil, fresh produce, and herbs for its flavor rather than richness from cream or butter, which makes it a natural fit for a Mediterranean-style table. Serve it warm or chilled alongside grilled vegetables, olives, or a simple bean salad for an easy, plant-forward spread. It also keeps well in the fridge for a couple of days, so it's a smart make-ahead side for weeknight dinners or picnics alike.
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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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