The Preparation
Boil potatoes until fork-tender, then drain and rinse with cold water.
Hard boil eggs 14 to 15 minutes, shock in cold water, peel and chop.
Mix together Greek yogurt, mayo, yellow mustard, Dijon, pickle brine, granulated garlic, granulated onion, smoked paprika, salt, and pepper.
Fold in cooled potatoes, red onion, pickles, dill, and chopped eggs.
Taste and adjust seasoning.
Refrigerate at least 1 hour before serving.
