Baby Yukon Gold potatoes get simmered until fork-tender, then tossed hot with red wine vinegar so they soak up all that tang before the dressing even hits. A smoked paprika and Dijon dressing, whisked smooth with olive oil and garlic powder, coats every piece for deep, savory flavor without weighing things down. A generous handful of fresh parsley, chives, and dill turns this into something bright and herby rather than heavy, while celery adds a crisp snap and a squeeze of lemon juice keeps it fresh. It's a naturally plant-based side that fits a vegetarian spread with zero fuss, equally good scooped up warm off the stove or chilled straight from the fridge. Make it ahead for a picnic, a potluck, or a weeknight dinner — 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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