No matter what the potato I'm using to make potato salad. I always cook the potatoes with skin on. If using russet potatoes, which have a tough skin, once the potatoes have cooled enough, I remove the skin before proceeding with the recipe. If using Yukon Gold potatoes, I generally will leave the skin on after boiling. The skins are tender enough that they won't distract from the flavor and texture of the potato salad.