Ingredients:

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

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water by 1 inch.
  2. Bring to a boil over high heat, then reduce to a simmer for 10–15 minutes until a fork slides in easily but the potato doesn't shatter.
  3. Drain the potatoes into a colander and immediately drizzle with apple cider vinegar and salt. Let them steam-dry for 10 minutes.
  4. In a small bowl, whisk together the avocado oil mayo, Greek yogurt, yellow mustard, smoked paprika, and garlic powder until the mixture is smooth and pale orange.
  5. Taste the dressing and adjust seasoning with black pepper.
  6. In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, red onion, and sweet pickle relish.
  7. Fold in the prepared dressing until the vegetables and eggs are evenly coated.
  8. Refrigerate and chill for 4 hours before serving to allow flavors to meld.