Step 1

Scrub your potatoes and place them in a large pot of cool water with a pinch of salt. You are going to bring the water to a boil and cook for 25 – 30 minutes until you can pierce them with a knife tip easily. Let the potatoes cool until you can easily handle. NOTE: you are boiling these potatoes whole and with the skin on.

Step 2

Using a vegetable peeler or small paring knife, peel the boiled potatoes and cut them into chunks. Add the potatoes to a large bowl.

Step 3

Finely chop the onion and the baby dill pickles and add them to the bowl. Gently mix.

Step 4

Peel the hard-boiled eggs and cut them into small slices and add them to the potatoes in the bowl. Gently fold into the potato mix.

Step 5

While the potatoes are cooking, in a small bowl or measuring cup, mix the mayo, yogurt, pickle juice, mustard, salt, and pepper.

Step 6

Pour the dressing over the warm potatoes and stir well. Taste the potato salad and add more salt and pepper if needed. If the potatoes seem to dry, add a little more mayo or yogurt one tablespoon at a time. Refrigerate the salad for at least 2 hours before serving.

Step 7

Dust the salad with paprika and sprinkle the salad with the parsley and serve.