Yukon Gold potatoes are good for anything. Russet potatoes are starchy and bake well. Red potatoes are ok in salads when new.
There are many varieties and sorts of potatoes, but they all can be broken down to three major types. Yellow-flesh potatoes are round or oval with thin brown skin. The regular supermarket variety of these is Youkon Gold. Russets are larger white-fleshed potatoes with cork-like skin, and red potatoes have thin red skin and white, sometimes pinkish, watery flesh.
Red potatoes, as well as several other more exotic varieties, are "waxy", which means they have high water and sugar content and relatively low starch. Waxy potatoes keep shape when you boil them, but they tend to stick to the skilled and fall apart if you fry them. New red potatoes look nice in salads, boiled with their skins on. Russet potatoes are "starchy". They have dry, granular flesh with low water and low sugar content. They fall apart if boiled, but bake and fry nicely. They are starch, really, and while have nice texture, don't have much taste of their own. Yukon Gold belong to the third, in-between type of potatoes. They are sometimes called "all-purpose", or "chief's" potatoes. I prefer the latter term. Not only they keep their shape when boiled and turn into smooth, creamy mass when mashed. Not only they turn golden brown on themselves when fried. Not only they have buttery taste with no fat added. They are also cheaper when red potatoes if you calculate price per calorie. Extra water in red potatoes doesn't count towards nutrition.
Again, potatoes are just starch. You can season them with anything and serve as a side with practically any dish. I don't feel potatoes are a fitting side dish for the chicken, but that's just me. Dill, garlic, and butter seasoning turn boiled potatoes into a fest.