Yukon Gold Potato Salad Recipe

Prep potatoes

Rinse the Yukon Gold potatoes and, if desired, peel partially for a rustic look. Cut into 1-inch chunks so they cook evenly.

Place potatoes in a large pot and add cold water to cover by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

While potatoes cook, combine 3 tablespoons distilled white vinegar, 3 tablespoons water and 1 teaspoon sugar in a small bowl or jar; stir until sugar dissolves. This quick pickling liquid will flavor the potato salad.

When potatoes are tender, drain them in a colander and immediately return them to the hot pot off the heat. Pour the pickling liquid over the hot potatoes and gently toss to coat. Let sit 5–7 minutes so the potatoes absorb some of the tang. Taste a piece and adjust salt if needed.

While potatoes are still warm from sitting, whisk together 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon whole-grain mustard, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon olive oil, 1 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt in a medium bowl until smooth and emulsified.

If you prefer a lighter dressing, whisk in 1–2 tablespoons of cold water or buttermilk to reach desired consistency.

While the potatoes are warm but not hot, add them to a large mixing bowl. Fold in the chopped celery (2 stalks), finely diced 1/2 red onion, 3 tablespoons chopped dill pickles, 2 tablespoons chopped parsley, and 2 tablespoons sliced fresh chives.

Pour the prepared dressing over the warm potato mixture. Gently fold with a rubber spatula until potatoes are evenly coated and ingredients are distributed. The warm potatoes will better absorb the dressing.

If using, fold in 2 chopped hard-cooked eggs. Taste and adjust seasoning with additional kosher salt or pepper as needed.

Transfer the potato salad to a serving bowl, cover, and chill in the refrigerator at least 1 hour to let flavors meld. Potato salad can be served slightly warm, at room temperature, or chilled. For best flavor, chill 2–4 hours.

Just before serving, sprinkle the top with 1/2 teaspoon smoked paprika and an extra tablespoon of chopped chives or parsley for garnish.