Name: Creamy Yukon Gold Potato Salad with Eggs and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 pounds Yukon Gold potatoes (about 5 large); 5 hard-boiled eggs (diced); 2 ribs celery (diced); 2 green onions (sliced); ¼ small bunch fresh parsley or dill (or a combination of both, chopped); 1 ¼ cups mayonnaise; ¼ cup sweet pickle relish; 1 tablespoon apple cider vinegar; 1 tablespoon yellow mustard; 1 tablespoon sugar; Salt and black pepper to taste

Jump to Recipe· 3.9 from 86 reviews

There is something truly comforting and delightful about the Creamy Yukon Gold Potato Salad with Eggs and Fresh Herbs Recipe. This classic dish brings together tender Yukon Gold potatoes, perfectly cooked eggs, and a fresh medley of herbs, all coated in a rich, creamy dressing that is tangy and slightly sweet. Whether you’re planning a picnic, a family barbecue, or just a cozy lunch at home, this potato salad is guaranteed to bring smiles and satisfaction with every bite.

Ingredients You’ll Need

A top view of several small clear glass bowls placed on a white marbled surface; each bowl contains different ingredients including finely chopped green herbs in the top left, large dollop of creamy mayonnaise in the center, small amount of clear vinegar to the right of mayo, chopped celery on the top right, chopped green onions below the herbs, bright yellow mustard in a small bowl next to the vinegar, chopped hard boiled eggs with white and yellow pieces below the mayo, thick green relish at the bottom left, and five whole yellow potatoes with light brown spots to the right of all bowls photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the secret to the rich flavors and perfect textures in this salad. Each element, from the buttery Yukon Gold potatoes to the crisp celery and vibrant herbs, plays a vital role in creating a harmonious dish full of color and taste.

3 pounds Yukon Gold potatoes: These potatoes hold their shape beautifully while providing a creamy, buttery base.
5 hard-boiled eggs (diced): Eggs add a wonderful richness and slight creaminess to balance the potatoes.
2 ribs celery (diced): Celery offers a fresh crunch and a subtle, refreshing flavor.
2 green onions (sliced): Green onions bring a mild sharpness and a bright green color.
¼ small bunch fresh parsley or dill (or both): Fresh herbs breathe life and an aromatic punch into the salad.
1 ¼ cups mayonnaise: The creamy backbone of the dressing, giving the salad luscious texture.
¼ cup sweet pickle relish: Adds a touch of sweetness and a hint of tangy crunchiness.
1 tablespoon apple cider vinegar: Provides a subtle acidity that brightens the overall flavor.
1 tablespoon yellow mustard: Mustard imparts a gentle heat and depth to the dressing.
1 tablespoon sugar: Balances the tanginess with a little sweetness.
Salt and black pepper (to taste): Enhances all the flavors harmoniously.

How to Make Creamy Yukon Gold Potato Salad with Eggs and Fresh Herbs Recipe

Step 1: Prepare the Potatoes

Start by peeling your Yukon Gold potatoes and cutting them into 1-inch cubes. This size ensures they cook evenly and hold their shape, creating a nice contrast between tender interior and firm edges.

Step 2: Cook the Potatoes

Place the cubed potatoes in a large pot and cover them with cold salted water by about an inch. Bring the water to a boil, then simmer for approximately 15 minutes or until the potatoes are fork-tender. Drain them carefully and let them cool completely to avoid soggy salad.

Step 3: Whisk the Dressing

While the potatoes are cooling, mix together the dressing ingredients in a large bowl: mayonnaise, sweet pickle relish, apple cider vinegar, yellow mustard, sugar, salt, and pepper. Whisk until smooth and creamy—this will be the flavorful glue binding everything together.

Step 4: Combine Ingredients

Once your potatoes have cooled, gently fold in the diced eggs, celery, sliced green onions, and fresh herbs with the dressing. Be gentle to keep those potato chunks intact and avoid turning the salad mushy. This gentle folding technique keeps the texture just right.

Step 5: Chill and Serve

You can serve the salad right away, but letting it sit in the fridge for two hours allows the flavors to meld together and intensify, making each bite more delicious than the last.

How to Serve Creamy Yukon Gold Potato Salad with Eggs and Fresh Herbs Recipe

The image shows a silver metal mixing bowl filled with chunky potato salad. The salad has about two layers: large pale yellow potato pieces mixed with chopped green herbs and small bits of light yellow creamy dressing spread evenly around. A wooden spoon with a light brown handle is partially inside the bowl on the right side, resting against the creamy salad. The bowl is placed on a white marbled surface with a granite countertop edge visible at the top. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your potato salad by topping it with an extra sprinkle of fresh parsley or dill right before serving. A light dusting of smoked paprika or cracked black pepper can add a pop of color and an inviting aroma that makes it irresistible.

Side Dishes

This potato salad pairs beautifully with grilled meats, like chicken, steak, or salmon, offering a creamy contrast to smoky flavors. It’s also perfect alongside fresh garden salads or crusty bread for a lighter meal that’s still satisfying.

Creative Ways to Present

For a fun twist, serve the salad in hollowed-out bell peppers or in individual mason jars for picnics and potlucks. You can also sprinkle crispy bacon bits or chopped chives over the top for added texture and a burst of flavor that your guests will love.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Yukon Gold Potato Salad with Eggs and Fresh Herbs Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and prevent the salad from absorbing other fridge odors.

Freezing

Freezing this salad is generally not recommended because the potatoes and eggs can become watery and lose their texture once thawed. It’s best to enjoy this salad fresh or within a few days of making it.

Reheating

This potato salad is intended to be served cold or at room temperature, so reheating isn’t necessary. Simply take it out of the fridge about 20 minutes before serving to take the chill off for the best flavor experience.

FAQs

Can I use other types of potatoes?

While Yukon Gold potatoes are ideal for their buttery texture and balance of waxy and starchy qualities, you can use red potatoes or fingerlings. Just be aware those may change the texture slightly.

How do I know when potatoes are done cooking?

Potatoes are ready when you can easily pierce them with a fork and there’s no resistance inside. You want them tender but still holding their shape to avoid a mushy salad.

Can I add other vegetables to this salad?

Absolutely! Feel free to mix in chopped bell peppers, radishes, or even cooked peas for extra color and flavor that suit your taste preferences.

Is it okay to prepare the salad the day before?

Definitely. In fact, making the salad a day ahead lets the flavors blend beautifully. Just give it a gentle stir before serving to fluff it up.

What fresh herbs work best?

Parsley and dill are classic herbs for this salad as they add brightness, but you can also experiment with chives, tarragon, or fresh basil to customize the flavor profile.

Final Thoughts

I can’t recommend enough trying the Creamy Yukon Gold Potato Salad with Eggs and Fresh Herbs Recipe for your next gathering or weekday meal. Its comforting creaminess, fresh herb goodness, and perfectly tender potatoes make it a dish that’s hard to forget and even harder to stop eating. Trust me, once you make this, it’ll become a beloved staple in your recipe collection!