Boil potatoes and eggs together. I like the skin, but I know others may not. I find it’s better to remove the skin after boiling. Boil for 20 minutes and keep checking until a knife or toothpick pierces through. Drain in a colander and cut once cool enough to handle.
Cut into the desired size pieces while still warm. Add apple cider vinegar and olive to potatoes and stir to incorporate.
Once the potatoes are cooled, cut up the egg and veggies and add in with mayonnaise and Greek yogurt or sour cream. Add a dash of salt and pepper, then stir until well incorporated.
This salad tastes better right after making it than it does chill, but it has mayonnaise, so if you are not eating right away, it must go into the fridge.