Scrub your potatoes and place them in a large pot of cool water with a pinch of salt. You are going to bring the water to a boil and cook for 25 – 30 minutes until you can pierce them with a knife tip easily. Let the potatoes cool until you can easily handle. NOTE: you are boiling these potatoes whole and with the skin on.

Using a vegetable peeler or small paring knife, peel the boiled potatoes and cut them into chunks. Add the potatoes to a large bowl.

Finely chop the onion and the baby dill pickles and add them to the bowl. Gently mix.

Peel the hard-boiled eggs and cut them into small slices and add them to the potatoes in the bowl. Gently fold into the potato mix.

While the potatoes are cooking, in a small bowl or measuring cup, mix the mayo, yogurt, pickle juice, mustard, salt, and pepper.

Pour the dressing over the warm potatoes and stir well. Taste the potato salad and add more salt and pepper if needed. If the potatoes seem to dry, add a little more mayo or yogurt one tablespoon at a time. Refrigerate the salad for at least 2 hours before serving.

Dust the salad with paprika and sprinkle the salad with the parsley and serve.