Ingredients

• 3 hard-cooked eggs (*)
• 1.5 pounds baby potatoes (i prefer either yellow or red, kept unpeeled)
• 0.75 cup plain, non-fat greek yogurt
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves (peeled and chopped coarsely)
• 2 tablespoons white vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon celery salt
• 0.25 teaspoon kosher salt (with more to taste and for boiling the potatoes)
• 0.25 teaspoon black pepper, ground
• 3 green onions (used separately)
• 2 celery stalks (diced finely)
• 2 tablespoons capers (rinsed and drained)