Potato Salad (with Greek Yogurt)

Peel and dice the potatoes. Dice the onion. Put potatoes and onion into a pot and cover with water. Bring to a boil then boil potatoes and onion until tender, about 10 minutes. Drain off the water and allow the potatoes and onions to come to room temperature. I like to slightly smash a few of the potatoes. It just gives a substance to the creamy sauce in the salad.

Hard boil the eggs using your preferred method then drain and allow them to cool. (I have water-less pans so my hard egg boiling method is probably different than yours. A suggested method is to put eggs in a pot and cover with cold water. Bring to a boil. Continue to boil over medium high heat for 15 minutes. Remove from heat. Drain water. Cover eggs with cold water to stop the cooking.) Once eggs are cooled peel them and set them aside.

In a large bowl mix mayonnaise, mustard, yogurt, sour cream, vinegar and seasonings together.

Dice celery and five of the eggs (reserve the sixth egg for garnish). Add diced celery and diced eggs, as well as the potatoes and onions into the sauce. Gently stir to combine. Adjust seasonings to taste. I like my salad pretty salty and usually add more salt. If salad is too thick use a little evaporated milk to thin it.

Put it into a serving bowl. Sprinkle with paprika and pepper. Garnish with sliced eggs and celery if desired.