Step 1

Boil thick cut potatoes in salted water. Cook until fork tender.

Step 2

Drain potatoes. Toss potatoes in 2 tsp. apple cider vinegar. Allow to fully cool.

Step 3

In a small bowl, mix mayo, Greek yogurt, pickles juice, yellow mustard, celery seed, smoked paprika.

Step 4

When potatoes are cool, add celery, scallions, and dressing. Toss to coat and serve chilled. Best after chilling for 12 hours.