Cube potatoes with skin and cook until tender
Toss cooked potatoes with 4 tbsp olive oil and salt
In a bowl, combine 1 ½ cups Greek yogurt and ¾ cup mayonnaise
Add ¾ cup chopped green onions to the sauce
Mix in 2 tbsp fresh parsley and 2 tbsp fresh dill
Add 2 tbsp vinegar and 2 tbsp finely chopped celery
Season sauce with salt and red chili pepper to taste
Combine cooled potatoes with the sauce
Add thinly sliced red onion to the salad
Toss everything together until well combined
Garnish with fresh parsley, chili pepper, and a pinch of paprika
Serve chilled
