Classic Yukon Gold Potato Salad
A reliable potato salad relies on the potato's internal texture, not the dressing alone. By dressing the potatoes while they are still warm, you ensure the seasoning penetrates the starch rather than just coating the surface.
Control the starch
Yukon Golds hold their shape better than Russets under the pressure of mixing. Keep your cubes uniform in size to ensure they finish cooking at the exact same moment.
- large stockpot
- colander
- mixing bowl
- chef's knife
What goes in.
- 3 lbYukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 2 tbspapple cider vinegar
- 1 cupmayonnaise
- 2 tbspDijon mustard
- 3celery stalks, finely diced
- 1/2 cupred onion, minced
- 3 tbspfresh dill, chopped
- 1 tspkosher salt, plus more for the water
- 1/2 tspblack pepper
Seasoning from the inside out
Pour the vinegar over the drained, hot potatoes immediately. The heat opens the surface of the potato, allowing the acid to absorb deep into the flesh.
The method.
Boil the potatoes
Place potatoes in a pot, cover with cold water by two inches, and add a generous palmful of salt. Bring to a boil and simmer until a paring knife slides into the center with zero resistance, about 12 minutes.
Drain and vinegar
Drain the potatoes in a colander and return them to the warm pot. Sprinkle the vinegar over them immediately and shake the pot gently to coat. Let them sit for 10 minutes.
Mix the dressing
In a separate bowl, whisk together the mayonnaise, mustard, salt, and black pepper until smooth.
Fold and chill
Add the cooled potatoes, celery, onion, and dill to the bowl with the dressing. Use a rubber spatula to fold everything together gently, taking care not to crush the potato edges into mash.
Set
Transfer to a serving bowl, cover, and chill for at least 30 minutes to allow the flavors to marry.
Other turns to take.
Bacon and Scallion
Fold in six strips of crisp, crumbled thick-cut bacon and replace the dill with sliced scallions.
Tangy Mustard
Use whole-grain mustard instead of Dijon for a coarser texture and sharper bite.
When it doesn't go to plan.
Never rinse the potatoes with cold water after draining; you want them to stay warm as they absorb the vinegar.
If the potatoes seem dry after sitting, add another tablespoon of mayonnaise before serving.
Cut the red onion and soak it in cold water for five minutes, then drain, to remove the harsh raw edge.
The ones that keep coming up.
Can I peel the potatoes?
The skin of a Yukon Gold is thin and provides a nice structural contrast, but you can peel them if you prefer a uniform, creamy texture.
Why did my potatoes turn into mashed potatoes?
You likely overcooked them or stirred too vigorously. Stop cooking the moment a knife slides through easily.