Start by placing whole, unpeeled Yukon Gold potatoes in a large pot of cold water. Bring it to a boil, lowering the heat to simmer for 10-15 minutes until fork-tender. Drain and cover the pot for 5-10 minutes to steam. Cut potatoes into ½ inch chunks.

Separate the yolks from the hard-boiled egg whites, placing the yolks in a bowl. Mash the yolks using a fork, then mix in mayonnaise, buttermilk, mustard, a splash of pickle juice, salt, and pepper to taste.

Pour your creamy dressing over the warm potato chunks. Chop the egg whites and add them to the mix along with chopped celery, red onion, and pickles. Stir gently until everything is well coated.

Cover the bowl with a lid or plastic wrap and refrigerate for at least a few hours. This resting time allows the flavors to blend beautifully.