Golden Potato Salad

yukon gold potato salad

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
446 Calories
31g Fat
33g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 446
% Daily Value*
Total Fat 31g 40%
Saturated Fat 5g 27%
Cholesterol 140mg 47%
Sodium 894mg 39%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 9g
Vitamin C 15mg 74%
Calcium 50mg 4%
Iron 2mg 12%
Potassium 890mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This potato salad is made with Yukon Gold potatoes and grainy mustard, along with chopped celery and eggs. This is an excellent choice if you're looking for a tasty cookout or picnic potato salad. The golden color will make it a standout. Use a good quality whole grain mustard or you can use your favorite gourmet mustard. Not everyone loves onions in their potato salad, so those are optional.

Yukon Golds have nearly twice as much vitamin C as russet potatoes, so you will be boosting the nutrition of your side dish by using this variety. The skins are also left on, which provide additional nutrition, plus you don't have the tedious step of peeling the potatoes. The Yukon Gold potato is an all-purpose potato that will retain its shape better in a salad than a starchy potato like the russet.


For the Salad:

  • 1 teaspoon salt

  • 2 pounds Yukon Gold potatoes, washed, cut in 1/2-inch to 1-inch cubes

  • 1/2 cup diced celery

  • 4 hard-cooked eggs, chopped

  • 1/4 cup finely chopped onion, optional

For the Dressing:

  • 1 cup mayonnaise

  • 1/2 teaspoon salt

  • 2 tablespoons grainy mustard

  • 2 teaspoons dill relish

Steps to Make It

  1. Gather the ingredients.

  2. Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.

  3. Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).

  4. In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.

  5. Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.

  6. Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.

  7. Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.


  • As this potato salad contains eggs, it will need to be kept refrigerated. If you are taking it to a picnic or potluck, be sure it is kept in a cooler until it is served. Any leftovers should be refrigerated promptly.
  • You may wonder why you place the potatoes in the unheated water, then heat it to boiling. This helps prevent the outside of the potato cubes from being overcooked while the inside is undercooked.
  • If you like well-seasoned potatoes, add some salt to the water in which you will boil them. This will make each bite a little better seasoned. You may want to reduce the additional salt added to the dressing if you use this trick.
  • Be sure the potatoes are cooled before adding the dressing or the mayonnaise will become oily. It will take about a half hour for the cooked potatoes to cool sufficiently.