Prep The Potatoes. Wash the potatoes well (and peel if desired) and cut the potatoes in half or quarters, so that the potato chunks are all about the same size. Place potatoes in a large saucepan and cover with cold water.

Cook The Potatoes. Bring the water to a boil and cook the potatoes 10-15 minutes, or until fork-tender. (This means a fork can easily pierce through to the center, but the potatoes still hold their shape. They haven’t turned mushy.)

Finish The Potatoes. Drain the potatoes in a colander and rinse with cold water for a few seconds. Peel the potatoes, if desired (if you haven’t already), and dice the potatoes into small bite-sized pieces. I like mine in 1/2-1 inch cubes. Add the potatoes to a large mixing bowl and toss with 3 tablespoons rice vinegar and 1 teaspoon of the salt. Let this soak in while you mix up the dressing.

Mix Up The Dressing. In a small mixing bowl, combine mayo, Greek yogurt, pickles, pickle juice, mustard, 1 Tablespoon rice vinegar, and the remaining salt and pepper. Stir until the dressing is well blended and uniform.

Build The Salad. To the potatoes, add chopped boiled eggs, celery, onion, and the potato salad dressing. Gently stir to combine until everything is well coated in the dressing. (It may seem like a lot at first, but the dressing will soak in a bit as the salad sits.)

Chill, Garnish & Serve. Cover and refrigerate the potato salad for at least 2-3 hours up to 1 day in advance. (I love it best made 1/2-1 day before!) When you’re ready to serve, stir the salad once more, then garnish with a sprinkle of paprika, fresh chives, and the sliced boiled egg, if you like.

Store Properly! Store leftover potato salad up to 4 days in the fridge. Potato salad should only be out at room temperature up to 2 hours, and up to 1 hour outside in the heat. Return potato salad to the fridge as soon as possible after serving, or put the bowl on ice to keep it cold.