In a large pot, add potatoes and enough water to cover them.

Bring to a boil, then cook 7-9 minutes or until potatoes are fork tender.

Drain potatoes, and let them cool for at least 30 minutes.

Prepare celery and onions by chopping, along with chopping up hard boiled eggs into small pieces.

Whisk together greek yogurt, mayo, apple cider vinegar, dijon mustard, and relish.

Add in dill, salt, pepper and paprika.

Add cooled potatoes back to pot, adding in celery, onion, and eggs. Pour dressing over top and toss lightly to coat, careful not to smush the potatoes.

Let chill in refrigerator for at least 1 hour before eating.