Ingredients:

  • 3 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 tbsp Kosher salt
  • 2 tbsp Apple cider vinegar
  • 3 hard-boiled eggs, chopped
  • 3 stalks Celery, finely diced
  • 1/2 cup Red onion, finely minced
  • 1/4 cup Dill pickles, minced
  • 2 tbsp Fresh chives, chopped
  • 1/2 cup Plain Greek yogurt
  • 1/2 cup Light mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • Salt and black pepper to taste

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water by one inch. Add salt. Bring to a boil, then reduce to a simmer for 12–15 minutes until tender but with slight resistance. Drain immediately in a colander.
  2. While potatoes are still steaming hot, return them to the pot or a bowl and drizzle with apple cider vinegar. Toss gently and let cool for 20 minutes.
  3. In a separate bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, smoked paprika, and garlic powder until smooth.
  4. Combine the cooled potatoes, chopped eggs, celery, red onion, and pickles in a large mixing bowl. Pour the dressing over the top and fold together with a silicone spatula until coated.
  5. Chill the potato salad in the refrigerator for 2 hours before serving to allow flavors to meld.