2 lbs small new Yukon gold potatoes, cut into 1 1/2 inch cubes
1 tsp sea salt
8 hard boiled eggs, sliced
For the homemade ranch dressing:
1 tsp sea salt, or to taste
1/4 tsp fresh ground black or white pepper
2 cups full fat plain Greek yogurt
2 Tbsps fresh chopped dill
2 Tbsps fresh chopped chives
2 Tbsps fresh chopped parsley leaves
3 fresh garlic cloves, minced
1/4 cup minced sweet onion
Add potatoes and sea salt to a large saucepan and fill it with enough water to cover the potatoes.
Bring to a fast boil, then lower to LOW and continue to cook, uncovered, for 5-10 minutes, or until potatoes are cooked but firm.
A fork should easily pierce the meat, but don’t overcook it or you’ll end up with mush.
Drain the potatoes and set them aside to cool completely.
Meanwhile, make the dressing by whisking together all of the dressing ingredients in a large mixing basin.
Whisk together the dressing, then add the cooked and chilled potatoes and toss lightly to moisten. Finally, add the sliced eggs and gently combine.
Add more chives and freshly ground pepper to taste.