Wash and pat dry the baby potatoes, then cut each one in half, transfer them into a large bowl, add in the olive oil, paprika and season with sea salt & black pepper, toss together until well mixed, then add over a baking tray lined with parchment paper, make sure all the potatoes are in a single layer and spaced out

Add the potatoes into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

In the meantime, add the eggs into a sauce pan, fill with water to about ½ inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 11 minutes to end up with perfectly hard boiled eggs, then transfer into a bowl with iced water

After roasting the potatoes for 20 to 25 minutes, they should be cooked through, just pierce them with a toothpick or fork, if it easily goes in but with a little resistance, they are ready to go, remove the potatoes from the oven and let them sit at room temperature

In the meantime, thinly slice the red onion, finely chop the parsley and roughly chop 3 of the hard boiled eggs and cut the last one into quarters to use as garnish

Once the potatoes are cool enough to handle, add them into a large bowl, along with the red onion, chopped parsley, chopped hard boiled eggs, Greek yogurt and season generously with sea salt & black pepper, gently mix together until well mixed

Transfer into a serving dish and garnish with the hard boiled egg that was cut into quarters and fresh parsley, serve at room temperature or even chilled, enjoy!