Ingredients:

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

Instructions:

  1. Place cubed potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes until fork-tender. Drain immediately in a colander.
  2. While the potatoes are still steaming, drizzle the apple cider vinegar evenly over them. Toss gently and let them sit for 10 minutes to absorb the acidity.
  3. Whisk together the mayonnaise, Greek yogurt, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper until smooth.
  4. In a large bowl, combine the cooled potatoes, diced eggs, celery, and minced red onion.
  5. Pour the dressing over the potato mixture and fold gently with a spatula until evenly coated. Stir in the chopped parsley last.
  6. Refrigerate the salad for 2 hours to allow flavors to meld and the structure to set before serving.