3poundsred skinned potatoes, scrubbed clean(sometimes called "red potatoes")
1cupdiced celery (2 to 3 stalks)
½cupdiced red onion, about ½ onion(see note)
½cupchopped dill pickles
2cupsplain Greek yogurt (I like 2%)
¼cupminced fresh dill, more for garnish
1 ½teaspoonskosher salt
½teaspooncoarse ground black pepper, more to taste
Place potatoes in a large pot of cold water with 1 tablespoon salt and bring to a boil over high heat (covered). Reduce heat, maintaining boil. Boil for 15 minutes or until just tender. Cooking time will vary depending on the size of the potatoes and the size of the cooking pot.
Drain and let potatoes cool. When cool enough to handle, cut into bite size pieces and place in a large bowl. Add celery, onion, and chopped dill pickles.
While potatoes are cooling, prepare dressing. In a small bowl, combine Greek yogurt, mayonnaise, vinegar, Dijon mustard, dill, 1½ teaspoons salt, and pepper. Stir until well blended.
Add dressing to potato mixture and stir lightly to combine
Serve immediately or refrigerate until ready to serve. If desired, garnish with additional fresh dill prior to serving.
To reduce the strong flavor of onions, soak in ice water for 10 to 15 minutes, drain well.
Leftover potato salad will keep for three to four days in the refrigerator, if refrigerated promptly. It does not freeze well.