Place peeled and cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes depending on cube size. Drain immediately and let steam-dry in the colander for 5 minutes.

Prepare dressing

In a large bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp celery seed, 1 tsp salt and 1/2 tsp freshly ground black pepper until smooth and slightly emulsified. Taste and adjust seasoning.

Combine mix-ins

While potatoes are still slightly warm, add them to the dressing and gently fold to coat. Add chopped hard-boiled eggs, 1/2 cup diced celery, 1/4 cup finely diced red onion, 2 tbsp sweet pickle relish and 2 tbsp chopped parsley. Fold gently to avoid mashing the potatoes. If mixture seems dry, add up to 1–2 tbsp more olive oil or mayonnaise.

Finish & chill

Stir in any popular additions desired (chopped bacon, capers, diced dill pickles, or shredded cheddar). Adjust salt and pepper to taste. Serve immediately at room temperature or refrigerate at least 1 hour to let flavors meld. Keeps 3–4 days refrigerated.

Coleslaw Directions

Prepare vegetables

Place 6 cups shredded green cabbage and 1/2 cup shredded carrot in a large mixing bowl. Add 2 tbsp thinly sliced green onion and 2 tbsp chopped parsley. If using apple, add 1/2 julienned apple now. Toss to combine.

Make dressing

In a separate bowl whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp sugar, 1 tsp Dijon mustard, 1/2 tsp salt and 1/2 tsp black pepper until smooth. If you prefer a looser vinaigrette-style slaw, whisk 1 tbsp olive oil into the mixture and reduce mayonnaise to 2 tbsp (or omit mayo entirely and use 3 tbsp olive oil).

Dress the slaw

Pour the dressing over the shredded cabbage mixture and toss thoroughly to coat. Let sit for 10–15 minutes at room temperature (or 30 minutes refrigerated) to soften the cabbage and allow flavors to meld. Taste and adjust seasoning. Before serving, optionally fold in raisins, chopped bacon, or extra apple for texture and flavor contrast.