Deviled Potato Salad

Put potatoes in a medium pot and cover with cold water; heat over medium to medium-high heat until the water boils, then turn the heat down to medium-low and cook until potatoes are fork-tender (about 5-7 minutes), being careful not to overcook. Drain potatoes and cool.

In a medium bowl, combine celery, onion, garlic, yogurt, mayo, mustard, honey, hot sauce, paprika, salt, and pepper.

Stir in cooled potatoes and chopped herbs.

Chill at least 2 hours before serving so potatoes can absorb dressing and flavors can blend.

Sprinkle a little paprika on top if desired, and serve chilled.

Note: Add hardboiled egg slices on top if you want!