Ingredients:

  • 3 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/4 tsp celery seed
  • 1/2 tsp garlic powder
  • salt and black pepper to taste
  • 3 large hard-boiled eggs, diced
  • 3 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes until a fork slides in with minimal resistance, ensuring potatoes remain tender but hold their shape.
  2. Drain the potatoes and immediately drizzle with apple cider vinegar while they are steaming. Toss gently and spread on a baking sheet for 10 minutes to flash-chill and allow excess steam to escape.
  3. Whisk together the Greek yogurt, light mayo, mustard, and spices in a large bowl until smooth. Fold in the cooled potatoes, diced eggs, celery, and onion. Gently stir until coated, then fold in the parsley last.