While the potatoes cook (see Step 2), whisk together the Greek yogurt, extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, celery salt, and freshly cracked black pepper in a bowl until smooth and well combined. Fold in the 2 chopped green onions and fresh dill, tasting and adjusting seasoning as needed. Set the dressing aside—I find making this first ensures the garlic and dill flavors have time to meld while everything else comes together.

Bring a large pot of salted water to a boil and add the whole Yukon Gold potatoes. Simmer for 10-20 minutes until they're just tender when pierced with a fork—don't overcook or they'll become mushy. While the potatoes cook, place the hard-boiled eggs in another pot of boiling water for 8-10 minutes (or use store-bought eggs to save time). Once cooked, drain both and set aside to cool slightly. Once cooled enough to handle, peel the eggs and the potatoes, then cut the potatoes into bite-sized chunks and chop the eggs into quarters.

While the potatoes are still warm (this helps them absorb the dressing better), transfer them to a large bowl and pour about 3/4 of the dressing from Step 1 over them. Gently stir to coat evenly, then let the mixture sit for 10 minutes at room temperature. This resting period allows the potatoes to absorb the flavors and become more flavorful throughout.

Add the finely chopped celery, drained capers, and chopped eggs from Step 2 to the potato mixture. Fold everything together gently, then pour in the remaining dressing from Step 1 and fold once more until everything is lightly coated. I like to keep the folding motion gentle to avoid breaking up the potatoes.

Transfer the potato salad to a serving bowl or platter. Top with the thinly sliced green onion (sliced on the bias for a professional look) and dust lightly with smoked paprika for both color and a subtle smoky flavor. Serve immediately or chill until ready to eat.