Ingredients:
 

• 3 hard boiled eggs
• 1 1/2 pounds mini potatoes
• 3/4 cup non-fat plain Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves peeled and roughly chopped
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon celery salt
• 1/4 teaspoon kosher salt plus additional to taste and for cooking the potatoes
• 1/4 teaspoon ground black pepper
• 3 green onions divided
• 2 stalks celery finely diced
• 2 tablespoons capers rinsed and drained

Directions:

1. Prepare the hard boiled eggs. Peel and dice small.
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. Be careful not to overcook.
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 into processor.
4. Finely chop the third green onion and set aside for garnish later. 
5. Blend the dressing until smooth, stopping to scrape down the sides of the food processor a few times as needed.
6. Drain the potatoes. Let it cool slightly until it's safe to handle. 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.
7. While the potatoes are still hot, pour 3/4 of the dressing over the top.
8. Gently stir to combine (it will look like a lot of dressing). Let sit 10 minutes, stirring once or twice as it rests.
9. 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.
10. 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!