Bring 2 quarts of water to a boil. Add 2 medium russet potatoes and gently boil for 20 minutes. Remove from heat and cover, leaving potatoes an additional 20 minutes. Remove potatoes to completely cool but save water. Chill potatoes in refrigerator, if preferred. This part should be done at least 2 hours ahead of preparing salad.
2 medium russet potatoes
Once cooled, use fingers or a paring knife to gently peel away potato skin. Cube potatoes (about ½ inch cubes) and place in a medium mixer bowl.
Dice celery, onion and chop black olives and add to potatoes.
2 small celery stalks
6 black olives
1/3 cup yellow onion
Add mayonnaise, yogurt, mustard, salt and pepper. gently mix all with a rubber spatula to coat all of potato evenly. Cover and refrigerate until ready to enjoy.
1/4 cup mayonnaise
1/4 cup Greek yogurt
2 teaspoons dijon mustard
1/2 teaspoon salt and pepper
Optional: slice 2 hard-boiled eggs and layer atop of salad with a sprinkle of salt and pepper.
If preference is for a waxy potato, gently boil Yukon gold potatoes for 20 minutes, cool, peel and cube.