2poundssmall potatoes (combination of red skinned, Yukon and blue/purple)
2tablespoonswhite wine vinegar, divided
½cupnon-fat plain Greek yogurt
¼teaspoonground black pepper
2stalks celery, chopped (about ½ cup)
1medium onion, chopped (about ½ cup)
2hardboiled eggs, chopped
Paprika, if desired
In a large saucepan, place the potatoes and just enough water to cover them. Cover and bring to a boil, then reduce heat and simmer gently until tender when pierced with a small sharp knife, 20 to 30 minutes (depending on their size).
Drain and drizzle the hot potatoes with 1 tablespoon of the vinegar. Let stand until cool enough to handle and then cut them into bite-size cubes.
In a large bowl, mix together the mayonnaise, yogurt, remaining vinegar, mustard and salt and pepper until well blended.
Add the cubed potatoes, celery and onion and toss until everything is well coated. Stir in the chopped eggs.
Sprinkle with paprika, if desired.
Cover and refrigerate at least 4 hours to chill and allow the flavors to blend.