Yukon gold potatoes make a delicious potato salad. Making a homemade potato salad doesn’t have to be overly complicated.
Sure, it takes a bit of time but all homemade food does. Right?!
This Yukon gold potato salad recipe is the perfect recipe to recruit kitchen helpers to help you.
It seems like every summer get-together requires potato salad. I am not even sure if it is legal to have a BBQ in Texas without potato salad.
Usually, during these big cooking events, people are always asking how they can help. I say that chopping pickles are a great chore for any kitchen buddy.
We love to use Yukon Gold potatoes in potato salad recipes because they actually brighten up a bit after being cooked. Yes, they turn a bit more golden in color. That simply makes for a better-looking potato salad.
Yukon Gold potatoes also have a natural buttery flavor to them. This makes for a richer-tasting potato salad.
They also hold up well during the boiling process.
About boiling potatoes
There are a lot of opinions on the best way to boil potatoes. Do you boil them whole? Do you cut them into chunks first?
The answer is, it depends and it is really up to you. In our recipe below we recommend that you peel the potatoes and then cut them in half before boiling them.
If you do decide to cut the potatoes into dices or chunks prior to boiling, just do your best to make the sizes even. If the cut pieces are all about the same size, they will cook more evenly.
If they are varying in size you may end up with some potato pieces that are mushy and some that are overdone.
We try to avoid this by just cutting the potatoes in half and then cutting them into smaller pieces after they done.
Should you wash potatoes before peeling them?
I do recommend that you wash potatoes before peeling them. Since potatoes are dirty by nature, washing them first is just a good idea.
If you peel dirty potatoes, you will likely just push and spread the dirt around on the freshly peeled potatoes.
Also, I recommend rinsing them in cold water one more time after you are completely done peeling them. This helps remove some of the starch.
How to store leftover potato salad?
You can store leftover potato salad in the refrigerator but be sure to get there as quickly as possible. The trick to storing leftover potato salad is to put it in an air-tight container and slide it into the fridge asap.
The potato salad should not stay out at room temperature for very long at all. My tip is to keep it in the fridge and then pull it out right before serving it. Then quickly put it back in the fridge until more is needed.
How long can potato salad sit out
Potato salad should not be left out at room temperature for any longer than one hour. It is really best if it is only out of the cold for 30 minutes or less.
Keep in mind that potato salad has cooked eggs and mayonnaise and neither of those two foods hold up well to exposed time at room temperature.
What ingredients are in potato salad?
• Yukon Gold potatoes
• Boiled eggs
• Salt and pepper
There are as many variations of potato salad as there are kitchens. Even with this ingredient list, you can switch up tastes by using different types of pickles or ground mustard instead of yellow mustard.
When it comes to the ingredients of Yukon Gold potato salad, feel true freedom to get creative.
Us our recipe below as a foundational guide and then add your own flavor twists.
- 5 lbs Yukon gold potatoes
- 1 medium white onion
- 2 stalks of celery
- 3/4 c dill pickles
- 5 hard boiled eggs
- 1 c mayonnaise
- 1 t mustard
- Salt and pepper
- Fill a large pot with water and bring it to a boil.
- While the water is starting to boil, peel potatoes and if they are large, cut in half.
- Drop potato pieces into the boiling water and cook for 15 minutes. It's always good to check them and move them around so they boil evenly.
- Note: When a pointed knife goes in with a little resistance, they are done. Don't overcook.
- Take the potatoes out of the pot with a slotted spoon and lay the pieces out on the counter to cool.
- Once the potatoes are cool, cut the potatoes into one inch pieces or smaller.
To make the dressing:
- Chop the onion into small pieces. Consider that these will be in the potato salad so you want them to be bite size but not tiny dices.
- Chop the celery stalks into small bite size pieces.
- Chop the pickles into bite size pieces.
- Chop the boiled eggs into small bite size pieces.
- In a large bowl add all dressing ingredients depending on if you like it more wet or dry. (Start with 1 cup of mayo but feel free to add more if you like it to be a wetter potato salad)
- Add in the mustard.
- Sprinkle in a seasoning such as salt and pepper, according to taste
- Mix well.
- Gently fold in potatoes tossing to coat.
It is best to fully combine the dressing before mixing in the potatoes. This way, the potatoes will not fall apart a
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 85mgSodium: 272mgCarbohydrates: 42gFiber: 5gSugar: 3gProtein: 8g