• Boil the potatoes until fork tender, about 10 minutes. Drain and leave the cover on the pot allowing the potatoes to steam for 5 minutes. Remove lid and allow to rest until just warm.

For the dressing

• Seperate the egg yolks from the whites and place the yolks in a bowl. Mash lightly then add in the mayonnaise, yogurt, mustart and a splash of the reserved pickle juice. Season to taste.

To Assemble

• Pour the dressing over the warm potatoes. Chop the egg whites and add to the potatoes along with celery, onion and pickles. Fold everything together trying not to break up the potatoes too much. Cover and refrigerate for a couple of hours before serving.