Cook the potatoes in a pressure cooker for about 10 to 15 minutes. Let them cool down.
In a small bowl, mix Greek yoghurt with Dijon mustard, lemon juice, salt, and pepper.
Finely chop the celery and red onion and add to the dressing. You can also add bell peppers or cucumber for extra crunch.
Now, add the potatoes and mix until well combined. Season with fresh herbs.
For extra protein, add boiled eggs to the salad. (Optional)