Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 large hard boiled eggs, chopped
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh chives, sliced
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Place cubed potatoes in a pot of cold, salted water. Bring to a boil and simmer for 10–15 minutes until tender but not falling apart. In a separate pot, prepare hard boiled eggs. Drain the potatoes and let them steam-dry for 2 minutes.
  2. While the potatoes are still warm, drizzle the apple cider vinegar over them and toss gently to allow the flavor to penetrate the starch cells.
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, mustard, salt, black pepper, and smoked paprika.
  4. Gently fold the dressing, chopped eggs, celery, and red onion into the potatoes using a rubber spatula to avoid mashing. Garnish with sliced chives.
  5. Refrigerate for 2 hours before serving to allow flavors to meld.