Ingredients:

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

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add salt. Bring to a boil, then reduce to a simmer for 10–15 minutes until a fork slides in with minimal resistance but the cubes still hold their shape. Drain immediately.
  2. While the potatoes are still hot in the colander or returned to the pot, drizzle the apple cider vinegar over them. Toss gently and let them cool for about 20 minutes.
  3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, paprika, salt, and pepper until smooth. Fold in the chopped eggs, celery, red onion, and relish.
  4. Pour the dressing over the cooled potatoes. Use a rubber spatula to fold everything together, pressing down slightly on a few potato cubes to release starch and increase creaminess.
  5. Chill the salad in the refrigerator for 2 hours before serving.