Yukon Gold potato salad is the creamy, classic kind you expect at a cookout, with tender chunks of potato, chopped hard-boiled egg, crisp celery, and a tangy mayonnaise and mustard dressing. A finish of fresh dill, parsley, and a dusting of paprika gives it color and a fresh herb note.
Yukon Gold potatoes are the right choice for this salad. They have a naturally buttery flavor and a creamy texture, yet they hold their shape after boiling. The recipe takes about 45 minutes of hands-on time, plus a chill in the refrigerator so the flavors can come together.
Table of Contents
Why This Works
Waxy and medium-starch potatoes such as Yukon Gold stay intact when cooked, while very starchy potatoes tend to fall apart and turn mushy once mixed with dressing. That means you can stir the salad gently and still see distinct, creamy chunks of potato in every bite.
The dressing balances richness and tang. Full-fat mayonnaise provides creaminess, yellow mustard adds a sharp edge, and a splash of apple cider vinegar brightens everything. Salt and pepper are added to the dressing, so the seasoning is evenly mixed through the salad.
Letting the potatoes cool before you add the dressing is important. Warm potatoes can make the mayonnaise oily and thin, and they also release steam that waters down the salad. A cool potato holds the dressing and gives a thicker, creamier result.
Ingredients
- 2 lb Yukon Gold potatoes, peeled and cut into large chunks
- 4 large hard-boiled eggs, roughly chopped
- 2 ribs celery, finely diced
- 1/4 cup red onion, finely minced
- 1 cup full-fat mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp paprika, for garnish
How to Make Yukon Gold Potato Salad
1. Boil the potatoes
Place the potatoes in a large pot and cover them with cold water by about an inch. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes for large chunks. Salt the water lightly for better flavor.
2. Prepare the eggs
While the potatoes cook, hard-boil the eggs, cool them in cold water, peel them, and chop them roughly. Set them aside in the refrigerator.
3. Cool the potatoes
Drain the potatoes well in a colander and let them cool until just warm or at room temperature. Spread them on a tray if you want them to cool faster.
4. Make the dressing
In a large bowl, whisk the mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth.
5. Combine
Add the cooled potatoes, chopped eggs, celery, and red onion to the dressing. Fold gently with a rubber spatula until everything is coated, taking care not to break up the potatoes.
6. Chill and garnish
Cover the bowl and refrigerate for at least 2 hours so the flavors blend and the salad is thoroughly cold. Just before serving, sprinkle on the paprika, dill, and parsley.
How to Serve
Potato salad is a natural partner for anything grilled or fried. Serve it with classic homemade hamburgers or grilled chicken thighs for an easy summer plate.
For a barbecue spread, add slow cooked beef ribs with barbecue sauce and a platter of classic deviled eggs.
Keep the salad cold until just before it goes on the table, and set the bowl over a larger bowl of ice if you are serving outdoors.
How to Store and Reheat
Store the potato salad in an airtight container in the refrigerator for 3 to 4 days. Potatoes keep absorbing dressing as they sit, so the salad may need a spoonful of mayonnaise stirred in before serving the next day.
Potato salad is served cold and is not reheated. It also does not freeze well, since the potatoes turn grainy and the dressing separates.
Tips and Variations
Food safety matters with any salad that contains cooked potatoes and eggs. University of Illinois Extension advises keeping potato salad below 41 degrees F and not leaving it at room temperature for more than two hours, or one hour in hot summer weather.
Add the fresh herbs right before serving for the best flavor and color. If you like more tang, add a little extra vinegar or a spoonful of pickle juice. For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt.
Cut the potatoes into evenly sized chunks so they cook at the same rate. Test one with a fork before draining, because overcooked potatoes break apart when you stir the salad.
FAQ
Do I need to peel Yukon Gold potatoes?
No. Their skin is thin and tender, so you can leave it on for extra texture and color. This recipe peels them for a smoother, classic look.
Why is my potato salad watery?
Watery salad usually comes from dressing warm potatoes or not draining them well. Drain thoroughly and let the potatoes cool before mixing.
Can I make potato salad the day before?
Yes. It often tastes better after chilling overnight. Hold back the herbs and paprika until serving, and stir in a spoonful of mayonnaise if it looks dry.
How long can potato salad sit out?
No more than two hours at room temperature, and no more than one hour in hot weather. After that, discard it.
Can I use red potatoes instead?
Yes. Red potatoes are also waxy and hold their shape well, so they make a good substitute.
Yukon Gold Potato Salad with Dill and Paprika
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes peeled and cut into large chunks
- 4 large hard-boiled eggs roughly chopped
- 2 ribs celery finely diced
- ¼ cup red onion finely minced
- 1 cup full-fat mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp fresh dill finely chopped
- 1 tbsp fresh parsley finely chopped
- ½ tsp paprika for garnish
Instructions
Cooking
- Place the potatoes in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until fork-tender, about 15 to 20 minutes.
- Hard-boil the eggs, cool them in cold water, peel, and chop roughly.
- Drain the potatoes well and let them cool until just warm or at room temperature.
- Whisk the mayonnaise, mustard, vinegar, salt, and pepper in a large bowl until smooth.
- Add the cooled potatoes, eggs, celery, and red onion and fold gently until coated.
- Cover and refrigerate for at least 2 hours. Top with paprika, dill, and parsley just before serving.
