3poundsbaby gold and/or baby white potatoesquartered
½small red oniondiced
6hardboiled eggsroughly chopped
4slices of baconcooked and chopped
1 cupmayoI use light mayo
½cupplain Greek yogurtI use 0 percent fat
2tablespoonsapple cider vinegar
salt and pepper to taste
¼teaspoonsmoked paprikaoptional but highly recommended
Place potatoes in a large pot and cover with water. Cover pot and boil potatoes for 5-8 minutes until fork-tender (but not overcooked). Strain liquid and run potatoes under cold water in a colander. Set aside to dry slightly. Once liquid has drained, place potatoes in a large bowl.
Add celery, green onions, red onions, eggs, avocados (see note), and bacon to the bowl.
Whisk together mayo, Greek yogurt, vinegar, mustard, garlic powder, salt and pepper, and paprika. Pour over potatoes etc and stir gently to combine everything.
Cover and chill for at least 1 hour or up to 8 hours before serving.
If you are making this potato salad ahead of time and plan on not serving after 1 hour of chilling time, I recommend reserving the avocados until the end, just before serving, to keep them from browning.