Description

• Boil or steam the potatoes for about 15 minutes, until tender and cooked through. Remove from heat and drain. Let cool to room temperature.
• Meanwhile, place onion in a bowl. Pour on boiling water to cover. Immediately drain and rinse with cold water. Transfer to a large bowl.
• Add vinegar, garlic, mustard, olive oil, and yogurt to the onion and whisk to combine.
• Add potatoes, celery, parsley, and eggs to the large bowl with the dressing. Season with salt and pepper. Toss gently until well coated.
• Refrigerate for 1-4 hours before serving.