1-Step 1: Prep and Boil the Potatoes Fill a large pot with cold water and add 1 tablespoon kosher salt. Toss in 1.5 pounds mini potatoes, whole with peels on. Bring to a boil over high heat, then simmer 12-15 minutes until fork-tender but firm. Drain and let cool slightly. Halve larger ones for even bites. This keeps skins intact for nutrition.

2-Step 2: Hard-Boil the Eggs While potatoes cook, place 3 eggs in a small pot. Cover with water by 1 inch, add pinch of kosher salt. Bring to rolling boil, then cover, remove from heat. Let sit 10 minutes. Rinse under cold water, peel, and chop roughly. Pro tip: For vegan, skip and add extra yogurt.

3-Step 3: Make the Dressing In a blender or food processor, combine 0.75 cup non-fat plain Greek yogurt, 3 tablespoons olive oil, 2 garlic cloves (peeled and roughly chopped), 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon celery salt, 0.25 teaspoon black pepper. Blend until smooth, about 30 seconds. Taste and add salt if needed. For low-cal, it’s already under 200 calories per serving!

4-Step 4: Chop the Veggies Finely dice 2 stalks celery. Slice 3 green onions; mince 1 for dressing, save rest for top. Rinse and drain 2 tablespoons capers. These add crunch that mayo versions lack.

5-Step 5: Assemble the Salad In a large bowl, toss cooled potatoes with dressing until coated. Fold in chopped eggs, diced celery, minced green onion, and capers. Season with extra black pepper and kosher salt to taste. Chill 15 minutes to let flavors meld.

6-Final Step: Serve and Enjoy Sprinkle sliced green onions on top. Serve cold or room temp beside grilled meats. Keeps that zippy, creamy vibe perfect for outdoor cooking enthusiasts.