Step 1

Bring a large pot of water to a boil, and heavily season with salt. Carefully place whole potatoes in the water and boil until fork tender, about 8-10 minutes. (Do not overcook, or you will get a mushy potato salad).

Step 2

Once potatoes are cooked, strain the potatoes and run them under cold water. Lay them on a sheet tray with paper towels to dry, then transfer to a bowl and chill in the fridge for 2 hours, or overnight.

Step 3

Meanwhile, in a mixing bowl, make the dressing. Whisk together the yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest, lemon juice, salt, & pepper until mixed together thoroughly. Wrap bowl in plastic, or transfer dressing to a sealed container and chill for 2 hours, or overnight.

Step 4

Cut chilled potatoes into quarter wedges, and transfer to a large mixing bowl. Gently toss the potatoes with the celery, shallots, parsley, dill, and green onions.

Step 5

Pour about 2/3 of the yogurt dressing over the potato mixture and gently mix until the potato salad is evening mixed and coated. Taste and add more dressing if desired. (Or serve additional dressing on the side to drizzle over the top of individual plate portions.)

Step 6

Transfer potato salad to a serving bowl or platter. Sprinkle with cracked black pepper, sea salt, and garnish with celery heart leaves & fresh dill sprigs.