1-Getting started with this potato salad is as easy as boiling water. Begin by boiling the whole, unpeeled Yukon Gold potatoes in salted water until they’re fork-tender, which takes about 10-15 minutes. Once done, drain them and let them steam with the lid on for 5-10 minutes to make peeling easier.

2-After that, peel the potatoes and cut them into 1/2-inch chunks for the best texture. Separate the egg yolks from the whites; mash the yolks and mix them with the mayonnaise, buttermilk, mustard, pickle juice, salt, and pepper to create a smooth dressing. Pour this dressing over the warm potatoes to let the flavors soak in right away.

3-Chop the egg whites and toss them in with the potatoes, along with the celery, red onion, and finely chopped dill pickles. Stir everything gently to combine, then cover and refrigerate for several hours. This chilling step, which takes about 2 hours, lets the tastes meld and makes the salad even better.

4-Boil the potatoes: Place 3 pounds of Yukon Gold potatoes in a pot of water and cook for 10-15 minutes until tender.

5-Prepare the dressing: Mash 4 egg yolks and blend with 1 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons mustard, 1 tablespoon pickle juice, salt, and pepper.

6-Mix the ingredients: Add chopped egg whites, 2 ribs of celery, 1/4 cup red onion, and 2 dill pickles to the potatoes and dressing.

7-Chill and serve: Stir well, cover, and refrigerate for at least 2 hours to enhance flavors.