Add potatoes to a large pot and fill with cold water. Add 1 teaspoon of salt and bring to a boil. Let simmer over medium-low heat for 15-20 minutes or until fork-tender. Once soft, drain and cool in an ice bath.
To make the dressing, add all of the ingredients to a large bowl- mayo, yogurt, dijon mustard, lemon juice, pickle juice, lemon zest, onion powder, garlic powder, salt, and black pepper. Mix until creamy and smooth.
Add the potatoes to the dressing, alongside the rest of the ingredients for the salad- celery, pickles, dill, and green onion. Mix until everything is well coated.
Taste and adjust the flavor if needed, add more lemon juice for tanginess, salt for saltiness, or dill for freshness.
Refrigerate for 2 hours before serving (optional). Save leftover in a covered container for up to 5 days.
Notes
Make a big batch in advance. This potato salad without eggs always tastes better the next day, when it had time to soak up all of the flavors. Making a big batch can save you time because you can eat it for days!
Boil the potatoes just until they are fork-tender. Don't overcook the potatoes to the point where they fall apart, because you want to have texture. Cook them just until they are soft enough to stab with a fork.
Let the potatoes cool down before mixing them with the dressing. This salad is best enjoyed when cold, so it's ideal to let the potatoes cool completely before adding the dressing and serving.
Salt the cooking water. This flavors the potatoes from the inside out.
Cook the potatoes whole. This ensures that the potatoes won't lose flavor and soak too much water.
Storage
Fridge: Transfer potato salad to a container and refrigerate for up to 4 days.
Freezer: Add the potatoes to a freezer bag or a container, filling only ¾ of it. If you are using a bag, try to squeeze out as much air as possible. Then, transfer to a freezer and freeze for up to 3 months. To thaw, transfer it to a refrigerator 24 hours before serving.
*Nutrition information is a rough estimate calculated without optional ingredients.