1-First, boil the whole, unpeeled Yukon Gold potatoes in a large pot of water. Once the water reaches a boil, reduce the heat and simmer for 10-15 minutes until the potatoes are fork tender. After draining, cover the pot with a lid and let the potatoes steam for 5-10 minutes to enhance their creamy quality.

2-Next, peel the potatoes if desired and cut them into 1/2 to 1-inch chunks for the perfect bite size. Then, separate the egg yolks from the whites; mash the yolks and mix them with 1 cup of mayonnaise, 1/4 cup of buttermilk, 2 tablespoons of mustard, a splash of pickle juice, salt, and pepper to form the dressing. This step creates a rich base that ties everything together.

3-Pour the dressing over the warm potatoes right away to let it soak in. Chop the egg whites and add them along with the chopped celery, red onion, and dill pickles. Stir everything well, cover the bowl, and refrigerate for a few hours so the flavors blend beautifully. This resting time is key for a potato salad with herbs that tastes even better the next day.