°3 pounds Yukon Gold potatoes
°4 boiled eggs
°A quarter cup of mayonnaise
°A quarter cup of milk
°2 tablespoons yellow mustard (or half a Dijon)
°2 chopped dill pickles + Splash pickles)
°Salt and Pepper
°2 celery ribs, chopped
°A quarter cup of chopped red onion
Boil and cut potatoes: Put whole, unpeeled potatoes into a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are tender. Drain the water completely from the pan, then cover the pan with a lid to allow the potatoes to steam for 5-10 minutes. Peel the potatoes, if desired, and chop them into ½-inch pieces.
Prepare the sauce: Separate the egg yolks from the boiled egg whites and place the yolks in a bowl. Yolks mash with a fork, then add mayonnaise, yogurt, mustard, a little pickle juice, salt and pepper to taste.
Assembly: Pour the vinaigrette over the hot potatoes. Chop the egg whites and add to the potatoes along with the celery, onions, and pickles. Mix well, cover and place in the refrigerator for a few hours so that the flavors blend.