Chop your pound of Yukon gold potatoes in half.
1 pound Yukon gold potatoes
Add the chopped potatoes and 2 eggs to the saucepan and enough water to cover them for about 2 cups. Then add the 1 teaspoon salt and mix it in. Cover the pot and let it reach a boil, and then turn down the heat to a gentle simmer. It should take about 15-20 minutes to be fully cooked.
1 pound Yukon gold potatoes, 2 eggs, 1 teaspoon salt
Set a timer to 10 minutes. Once the time is up, remove the eggs from the water, dunk them into ice and cold water, and peel them. Finely chop the egg and set aside.
With a small knife or fork, prick the potatoes. They are ready when it goes in and out easily. Turn off the heat and transfer the potatoes to a large mixing bowl to cool.
Once the potatoes are cooled, peel and chop them into half an inch cubes. Lay the potatoes on the flat side on a chopping board and cut between 2-3 times vertically along the longer side of the potato, then cut 3-4 times horizontally (depending on the size of the potato). Transfer them to the mixing bowl.
Now, mix in the ⅓ chopped celery rib, ¼ cup chopped onion, and egg with the potatoes, then add the ⅓ cup mayonnaise, and mix gently to avoid losing their form.
⅓ celery rib, ¼ cup chopped onion, ⅓ cup mayonnaise
Refrigerate for at least 2 hours, then serve, and enjoy.