Scale

3 pounds Yukon Gold or red potatoes, quartered

Kosher salt

2 tablespoons apple cider vinegar

1 1/4 cups plain Greek yogurt or mayonnaise

1 tablespoon Dijon mustard

1/4 teaspoon freshly-cracked black pepper

4 hard-boiled eggs, peeled and diced

2 medium avocados, peeled, pitted, and diced

1/2 small red onion, thinly sliced or diced

1/2 cup chopped celery (about 2–3 ribs)

1/4 cup chopped fresh cilantro

Optional toppings: pinch of chili powder, extra cilantro, extra black pepper

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Place quartered potatoes in a large stockpot and cover with cold water, about 1 inch above the potatoes. Add 1 tablespoon kosher salt.
Bring to a boil over high heat. Reduce heat to medium and simmer 15–20 minutes until fork-tender.
Drain and let cool slightly. Remove skins, dice potatoes into bite-sized pieces, and sprinkle with apple cider vinegar. Set aside.
In a large mixing bowl, whisk together Greek yogurt (or mayonnaise), Dijon mustard, and black pepper.
Add potatoes, diced eggs, avocado, red onion, celery, and cilantro. Gently toss to combine.
Garnish with optional toppings.
Serve immediately or cover with plastic wrap touching the salad surface to reduce browning, and refrigerate for up to 2 days.