Place the whole Yukon Gold potatoes into a sizable pot filled with water. Bring it to a rolling boil, then lower the heat to simmer for approximately 10 to 15 minutes until they are tender enough to be pierced with a fork. Drain the water and cover the pot to allow the potatoes to steam for an additional 5 to 10 minutes. Once they have cooled slightly, you may peel them if desired and cut into half-inch cubes.

While the potatoes are cooling, prepare the dressing. Begin by separating the yolks from the whites of the hard-boiled eggs. In a bowl, mash the yolks with a fork, then incorporate the mayonnaise, buttermilk, mustard, a splash of pickle juice, and season it with salt and pepper to your preference. Blend everything together until the mixture is smooth and creamy.

Combine the dressing with the warm potatoes. Then, chop the egg whites and add them along with the diced celery, chopped onion, and pickles. Carefully mix everything until it is well combined. Cover the bowl and refrigerate for a few hours to allow the flavors to meld beautifully.