Tulo

Yukon Gold Potato Salad Recipe

A bowl of chunky yellow potato salad with visible celery, red onion, chopped egg, and flecks of fresh dill in a creamy dressing.
Photo by Lena Ti on Pexels

Yukon Golds sit right in the middle of the starch spectrum: waxy enough to hold their shape through boiling and folding, but starchy enough to turn creamy at the center instead of watery like a red potato. Their thin skin also means no peeling, and the naturally buttery flavor needs less dressing to taste rich.

Prep
25 min
Cook
15 min
Total
100 min
Servings
8

Ingredients

Servings8
  • 3 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 1 tbsp kosher salt
  • 3/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 stalks celery, diced
  • 1/3 cup red onion, minced
  • 1/3 cup dill pickles, chopped
  • 3 large hard-boiled eggs, chopped
  • 2 tbsp fresh dill, chopped
  • 2 tbsp chives, chopped
  • 1/2 tsp black pepper

Nutrition per serving

Calories
296
Protein
6g
Carbs
30g
Fat
17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Scrub the Yukon Gold potatoes (no need to peel, the skins are thin enough to disappear into the salad) and cut into even 1-inch cubes.
  2. 2Place the potatoes in a large pot, cover with cold water by 1 inch, and stir in the kosher salt. Bring to a boil over high heat, then reduce to a simmer.
  3. 3Simmer for 10-12 minutes, until a paring knife slides into a cube with almost no resistance, then drain immediately in a colander.
  4. 4While the potatoes drain, whisk together the mayonnaise, buttermilk, Dijon mustard, and apple cider vinegar in a small bowl until smooth.
  5. 5Pour about half the dressing over the still-warm potatoes and fold gently to coat. Let stand for 10 minutes so the potatoes soak up the dressing.
  6. 6Add the celery, red onion, chopped pickles, chopped hard-boiled eggs, dill, and chives. Fold in the remaining dressing until evenly combined.
  7. 7Season with black pepper and additional salt to taste.
  8. 8Cover and refrigerate for at least 1 hour before serving so the flavors have time to meld.
  9. 9Taste again just before serving and adjust with an extra splash of pickle brine or vinegar if the salad tastes flat after chilling.

Tips & variations

  • Salt the cooking water until it tastes like seawater. Potatoes only take up seasoning while they're cooking, so under-salted water means an under-seasoned salad no matter how much salt goes into the dressing later.
  • A tablespoon of pickle brine stirred into the dressing gives brightness without adding more chopped pickle bulk.
  • Swap the dill for fresh parsley or tarragon if dill isn't a favorite; the ratio stays the same.
  • For a lighter version, replace half the mayonnaise with plain Greek yogurt; keep the buttermilk as written.

Storage & reheating

Store covered in the refrigerator for up to 4 days. This salad is meant to be served cold or at room temperature, not reheated; mayo-based dressings can separate and turn greasy if warmed. It does not freeze well for the same reason.

Tips from the Tulo kitchen

  • Cutting the potatoes into 1-inch cubes rather than smaller pieces keeps them from turning waterlogged and falling apart during the 10-12 minute simmer.
  • If the salad seems thick straight out of the fridge, a spoonful of buttermilk whisked in just before serving loosens it back up without diluting the flavor.

FAQ

Can I use russet potatoes instead of Yukon Golds?

Russets are higher-starch and tend to fall apart and turn gummy when boiled in cubes and folded into a dressing. Yukon Golds or red potatoes hold their shape much better for this style of salad.

Do I need to peel Yukon Gold potatoes for potato salad?

No. Their skins are thin enough to cook tender and blend into the salad, and leaving them on saves prep time and adds a bit of texture and color.

Why dress the potatoes while they're still warm?

Warm potatoes are more porous and absorb the dressing instead of just being coated in it, which is why the dressing gets added in two additions starting right after draining.

How far in advance can I make this potato salad?

It can be made up to a day ahead; the flavor actually improves after a few hours in the fridge. Add the fresh herbs just before serving if making it more than a few hours ahead, since dill can turn slightly bitter and dull in color over time.

Is this potato salad gluten-free?

Yes, as written. Just double-check that the mayonnaise, mustard, and pickles used don't contain any gluten-based additives, which is rare but worth a label check.

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