Step 1: Wash and peel the Yukon Gold potatoes. Cut them into 1-inch cubes. Place the potato cubes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
Step 2: Bring the water to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender but not mushy. Drain the potatoes thoroughly and let them cool for about 10-15 minutes in a colander.
Step 3: While potatoes cool, prepare the dressing. In a large bowl, whisk together the mayonnaise, buttermilk, yellow mustard, finely chopped dill pickles, and pickle juice. Season with salt and pepper to taste.
Step 4: Add the cooled, chopped hard-boiled eggs and chopped celery to the dressing. Gently fold everything together.
Step 5: Add the slightly cooled potatoes to the bowl with the dressing mixture. Gently fold until all the potatoes are evenly coated. Be careful not to mash the potatoes.
Step 6: Taste and adjust seasoning if necessary. For best results, cover the potato salad and refrigerate for at least 1-2 hours, or preferably overnight, to allow the flavors to meld. Serve chilled.