Classic Yukon Gold Potato Salad
The secret to potato salad that holds its own is timing. By seasoning the potatoes while they still hold the heat of the pot, you ensure the flavor sinks into the starch rather than sitting on the surface.
Mind the texture of your potatoes.
Yukon Golds keep their shape under the fork, avoiding the mealy texture that ruins a salad. Avoid over-boiling, or you will end up with mashed potatoes.
- Large stockpot
- Colander
- Large mixing bowl
- Sharp knife
What goes in.
- 3 lbYukon Gold potatoes, cut into 1-inch cubes
- 2 tbspapple cider vinegar
- 1 cupmayonnaise
- 2 tbspDijon mustard
- 3celery stalks, finely diced
- 1/2 cupred onion, minced
- 1/4 cupfresh parsley, chopped
- to tastekosher salt and cracked black pepper
Seasoning from the inside out
Pour the vinegar over the potatoes immediately after draining them while they are still steaming. The starch absorbs the acid before the heavier fats are added.
The method.
Boil the potatoes
Place potatoes in a pot and cover with cold water by two inches. Add a generous handful of salt. Bring to a boil, then reduce to a simmer until a knife slides through a piece with no resistance, about 10-12 minutes.
Drain and season
Drain the potatoes thoroughly. Transfer to a large bowl and immediately toss with the apple cider vinegar. Let them sit until they reach room temperature.
Mix the dressing
In a separate bowl, whisk the mayonnaise, Dijon mustard, and black pepper until smooth.
Fold and chill
Add the celery, red onion, and parsley to the potatoes. Pour the dressing over the top and fold gently with a rubber spatula until coated. Refrigerate for at least an hour before serving to let the flavors settle.
Other turns to take.
Loaded Baked Potato Style
Fold in crispy cooked bacon bits, shredded sharp cheddar, and sliced chives.
Herb-Forward
Replace the parsley with a mixture of fresh dill, chives, and tarragon for a brighter profile.
When it doesn't go to plan.
Keep the skins on if you prefer a rustic texture and added color.
If the salad looks too dry after chilling, add a tablespoon of olive oil or water to loosen the dressing.
Ensure your red onion is diced very finely so it adds crunch without overpowering the bite.
The ones that keep coming up.
Can I use Russet potatoes?
Russets break down too easily when boiled. Use a waxy variety like Yukon Gold, Red Bliss, or Fingerling to keep the chunks intact.
How long will this stay fresh?
Keep it refrigerated in a sealed container; it is best consumed within three days.
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