Boil the Potatoes: Add 2 pounds of potatoes to a large pot and cover them with cold water. Bring to a boil, stir in 2 teaspoons of salt, and cook until fork-tender, about 20–30 minutes depending on size.

Drain and Cool: Drain the potatoes and let them cool slightly until they are easy to handle.

Peel & Prep: Peel the potatoes (if desired) and cut them into bite-sized chunks. While still warm, drizzle with 1 tablespoon of apple cider vinegar, toss gently, and set aside to cool completely.

In a small bowl, add ½ cup vegan mayo, ½ cup Greek yogurt, 3 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 teaspoon salt, ¼ teaspoon black pepper, and 3 tablespoons finely chopped fresh dill. Whisk well until creamy.

In a large bowl, add the cooled potatoes, 2 ribs of celery (thinly sliced), 1 cup of radishes (thinly sliced), 1 red onion (chopped), and ½ cup of dill pickles (chopped). Pour over the dressing and toss until well combined.

Taste the salad and adjust for salt and seasoning as needed. You can serve it immediately or let it chill in the fridge for at least 1 hour for the best flavor and texture.

Before serving, sprinkle with ½ teaspoon smoked paprika for a beautiful garnish.