foolproofliving

0 Place the cubed potatoes in a large saucepan and cover with water. Put the lid on and bring the mixture to a boil over medium-high heat. Once boiled, turn the heat to medium and cook until the potatoes are fork-tender, 15-20 minutes.
1 Drain the potatoes thoroughly, place them into a large salad bowl, and set aside to cool.
2 Halve the hard-boiled eggs. Remove the cooked egg yolks and place them in a bowl. Using the back of a fork, mash them to break down any lumps.
3 Cut the cooked egg whites into 1-inch cubes and transfer them into a small bowl. Set aside.
4 To make the dressing, into the bowl containing the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, kosher salt and pepper. Whisk until thoroughly combined.
5 To assemble the salad, place the now-cooled potatoes, chopped egg whites, scallions, celery and sweet relish into the serving bowl.
6 Drizzle the dressing over everything and give it a gentle toss. Adjust the seasoning to your desired taste.
7 Sprinkle the salad with paprika and chives (if using). Serve!