Ingredients:

  • 2 lbs baby red potatoes, scrubbed and halved
  • 1 tbsp sea salt
  • 1 tbsp apple cider vinegar
  • 1/4 cup avocado oil mayonnaise
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh dill, finely chopped
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 large hard-boiled eggs, chopped

Instructions:

  1. Place halved baby red potatoes in a large pot and cover with cold water by at least an inch. Add sea salt. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes until fork-tender.
  2. Drain the potatoes in a colander. While steaming hot, transfer to a bowl and drizzle with 1 tablespoon of apple cider vinegar to allow the acid to absorb.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, garlic powder, and black pepper until smooth.
  4. Once potatoes have cooled for 10 minutes, add the diced celery, minced red onion, chopped hard-boiled eggs, and fresh dill.
  5. Pour the dressing over the potato mixture and gently fold with a silicone spatula. Cover and refrigerate for at least 1 hour before serving.