This zesty red potato salad is a delightful twist on the classic, featuring a creamy and tangy dressing that perfectly complements the tender potatoes and fresh vegetables.
Cut the red potatoes into bite-sized chunks.
Uniform chunks ensure even cooking and a consistent texture.
Place the potatoes in a medium saucepan and cover with water.
Add a pinch of salt to the water to enhance the potatoes' flavor.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Check doneness by piercing a potato piece with a fork; it should slide in easily.
Drain the potatoes and let them cool.
Cooling prevents the potatoes from breaking apart when mixed.
In a large bowl, combine the cooled potatoes, celery, green onions, pimentos, and chopped hard-boiled eggs.
Gently toss to avoid mashing the potatoes.
In a separate bowl, whisk together the mayonnaise, yogurt, sour cream, sugar, mustard, vinegar, salt, celery seed, pepper, and garlic powder.
Taste the dressing and adjust seasoning if needed.
Pour the dressing over the potato mixture and gently toss to coat.
Ensure all ingredients are evenly coated with the dressing.
Cover the salad and chill in the refrigerator for at least 1 hour.
Chilling allows the flavors to meld together for a better taste.
Sprinkle paprika over the salad before serving.
Use smoked paprika for a deeper flavor and vibrant color.
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