Ingredients:

  • 2 lbs red potatoes, scrubbed and cubed
  • 1 tbsp kosher salt
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp granulated sugar
  • 1/4 tsp black pepper
  • 3 hard-boiled eggs, chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the cubed red potatoes in a large pot and cover with cold water. Add salt and bring to a rolling boil. Reduce heat and simmer for 10–12 minutes until fork-tender but not falling apart. Drain immediately in a colander.
  2. While the potatoes are still steaming, drizzle the apple cider vinegar over them. Toss gently with a spatula and let them sit for 10 minutes to cool slightly and absorb the acidity.
  3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, sugar, and pepper until velvety.
  4. Fold the dressing into the cooled potatoes, then gently stir in the chopped eggs, celery, red onion, and fresh herbs until every cube is evenly coated.