Wash the potatoes and cut the larger ones in half so the potatoes are all the same size. Then, add them to a stockpot with a teaspoon of salt and cold water. Bring to a boil over high heat.
Reduce the heat and cook at a rolling boil for 20 minutes over medium heat. Drain the potatoes and set them aside to cool.
While waiting on the potatoes, whisk Greek yogurt, mustard, dill, apple cider vinegar, paprika, salt, pepper, and parsley in a mixing bowl until combined. Then, stir in the onion, celery, and pickle.
Cut the potatoes into ½- inch cubes. Transfer them to the mixing bowl with the sauce and stir to combine.
Add the eggs and gently fold them into the mixture.
Taste and season with salt and pepper and add it to a serving bowl. Cover and refrigerate for 1-2 hours before serving.
Notes
Expert Tips:
Cut the potatoes the same size to ensure they cook at the same rate.
Start the potatoes in cool water. Then bring them to a boil, and simmer to finish. This process will ensure the potatoes cook evenly.
For best results, peel the potatoes under cool water. It's so much easier!
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.