Deviled Egg Potato Salad

Place potatoes in a large saucepan and cover with about 1 inch of salted, cold water. Bring to a boil over medium heat, and cook until tender, but still firm, 15 to 17 minutes. Drain well, and set aside until cool enough to handle.

Meanwhile, make the dressing: peel eggs and cut in half; set whites aside. Place egg yolks in a small bowl and mash with a fork. Add mayonnaise, yogurt, mustard, vinegar, Old Bay® seasoning, and garlic powder; season with salt and pepper. Stir until dressing is well combined and smooth.

Peel potatoes and cut into 1-inch cubes, coarsely chop egg whites, and place in a large bowl. Add red onions and dressing, and stir until well coated.

Taste and adjust the seasoning, if necessary, and garnish with chopped parsley and a sprinkle of paprika. Store in the fridge to chill.