Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 3 large hard-boiled eggs, chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp dill pickles, minced

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer for 10–12 minutes until fork-tender but not falling apart. Drain in a colander and immediately drizzle with apple cider vinegar while hot. Let cool for 15 minutes.
  2. In a small bowl, whisk together the mayonnaise, Greek yogurt, mustard, sugar, salt, and pepper. Stir in the minced dill pickles until the mixture is smooth and emulsified.
  3. In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and red onion. Pour the dressing over the top and gently fold with a spatula until every piece is coated in a velvety layer. Fold in the fresh parsley last to keep the color vibrant.
  4. Refrigerate the salad for 2 hours to allow flavors to meld and the dressing to set.