Add the potato chunks to cold water in a large pot and bring to a boil.
Cook for 10-15 minutes or until fork tender.
Remove from the pan and let cool.
In a large bowl add the celery, green onions, bell pepper, mayonnaise, yogurt, salt, black pepper, mustard and cider vinegar, mixing well.
Chop the eggs into large chunks and add to the bowl along with the cooled potatoes.
Stir together gently, place into serving bowl and garnish with paprika.