Ingredients:

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

Instructions:

  1. Dice the potatoes into uniform 3/4-inch cubes to ensure even cooking.
  2. Place potatoes in cold salted water, bring to a boil, and simmer for 10–12 minutes until fork-tender. Drain immediately and toss with apple cider vinegar while steaming.
  3. In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
  4. In a large bowl, combine the cooled potatoes, diced eggs, celery, onion, and relish.
  5. Pour the dressing over the mixture and gently fold with a spatula to combine without breaking the potato cubes.
  6. Chill the salad in the refrigerator for 2 hours before serving to allow flavors to meld and the dressing to set.