Classic Yukon Gold Potato Salad
A reliable potato salad hinges on timing. You want the potatoes to hold their shape while absorbing a dressing that hits the right balance of acidity and richness.
Temperature is your best friend.
Adding your initial seasoning while the potatoes are warm allows the flavor to soak into the interior, rather than just coating the surface.
- large stockpot
- colander
- large mixing bowl
- paring knife
What goes in.
- 3 lbYukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 2 tbspapple cider vinegar
- 1 cupmayonnaise
- 2 tbspyellow mustard
- 1/2 cupcelery, finely diced
- 1/4 cupred onion, minced
- 3hard-boiled eggs, chopped
- 1 tspkosher salt
- 1/2 tspblack pepper
Seasoning the warm starch
Pour the vinegar over the drained, hot potatoes immediately. This ensures the base seasoning is absorbed completely before adding the creamy binders.
The method.
Boil the potatoes
Place cubes in cold water, salt it until it tastes like the sea, and simmer until a paring knife slides through with zero resistance, about 12 minutes.
Drain and vinegar
Drain well, return to the pot, and toss immediately with the vinegar. Let them sit until the steam dissipates.
Mix the base
In a bowl, combine mayonnaise, mustard, salt, and pepper until smooth.
Fold and chill
Add potatoes to the dressing. Gently fold in the celery, red onion, and chopped eggs. Refrigerate for at least 30 minutes before serving.
Other turns to take.
Bistro Style
Replace mayonnaise with extra virgin olive oil and fresh parsley for a lighter, acidic profile.
Smoky
Add 1/2 teaspoon of smoked paprika and swap red onion for thinly sliced scallions.
When it doesn't go to plan.
Leave the skins on the Yukon Golds; the texture adds a necessary bite.
Do not overcook the potatoes, or they will turn into mashed potatoes when you fold the dressing in.
If the salad looks dry after sitting in the fridge, a splash of pickle juice will wake it back up.
The ones that keep coming up.
Can I use Russet potatoes?
They are too starchy and will fall apart. Stick to waxy varieties like Yukon Gold or red potatoes.
How long will this last?
It keeps for three days in an airtight container in the refrigerator.
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