A delightful twist on the classic potato salad, featuring fresh herbs and a tangy dressing.
Boil the potatoes in salted water until tender, then drain and let cool.
Cut the potatoes into uniform pieces to ensure even cooking.
Dice the celery, onion, and eggs, then add them to a large bowl.
Use a sharp knife for precise cuts and to avoid bruising the vegetables.
In a small bowl, whisk together the mayonnaise, yogurt, vinegar, sugar, and parsley.
Taste the dressing and adjust the seasoning to your preference.
Combine the potatoes, vegetables, and dressing in the large bowl, mixing gently to coat.
Mix gently to avoid breaking the potatoes.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad garnished with extra parsley if desired.
Serve in a decorative bowl for an appealing presentation.
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