Step 1

Prepare the hard boiled eggs if needed (see notes for an easy how-to). Peel and dice small.

Step 2

Place the potatoes in a large pot with enough water to cover the potatoes by 1 inch. Salt the water generously. Bring the water to a boil over medium-high heat. Cook until potatoes are just tender when pierced with a fork, 10 to 20 minutes depending upon their size. DO NOT overcook, or your potato salad may be mushy.

Step 3

Prepare the dressing: To a food processor or blender, add the Greek yogurt, olive oil, vinegar, mustard, garlic, celery salt, and black pepper. Cut 2 of the green onions into 4 pieces each and add them to the food processor as well.

Step 4

Finely chop the third green onion and set aside. Blend the dressing until smooth, stopping to scrape down the sides of the food processor a few times as needed.

Step 5

Drain the potatoes. As soon as you can handle them safely, cut potatoes into 1 1/2-inch chunks (depending upon the size of your potatoes, this will be either halves or quarters). Transfer to a large bowl.

Step 6

While the potatoes are still hot, pour 3/4 of the dressing over the top.

Step 7

Gently stir to combine (it will look like a lot of dressing). Let sit 10 minutes, stirring once or twice as it rests.

Step 8

Add the celery, capers, and eggs. Reserve a tablespoon or so of the remaining chopped green onion for garnish, then add the rest to the bowl. Stir to combine. Taste and add more salt/pepper as needed. Refrigerate until ready to serve.

Step 9

Just before serving, add the remaining dressing as desired, taste once more for salt (potatoes drink it up! I usually add a few big pinches), and sprinkle with the reserved green onion. Enjoy!