"Happily Ever After" Potato Salad

I call this my "Happily Ever After" Potato Salad because when I was preparing this dish on Saturday, my 5-year-old helped me by tasting it to see if it was good. She loved it so much she asked for more. I told her "this is for dinner tomorrow, so we'll save it until then" to which she replied "If we have that for dinner tomorrow, our family will live happily ever after!"  This coming from my picky eater... lol!

Potato Salad

10 small potatoes, peeled & diced into 1 in. cubes
5 hard boiled eggs, roughly chopped
3/4 cup plain yogurt
3/4 cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
1/2 red onion, finely chopped
1 stalk celery, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1/4 cup finely chopped fresh dill weed

Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 15 minutes. Remove from the water, let cool. While potatoes are cooking, chop vegetables (onion, pepper, celery) and dill and add to a large bowl. In a smaller bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, celery salt, and salt and pepper until well mixed. Place the cooled potatoes and eggs into the large salad bowl, and stir to combine. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. For best taste prepare a day ahead of time to allow flavors to blend. Serve cold.