Southern-Style Potato Salad

Start out by chopping your cleaned gold potatoes into even, ½-inch cubes.
The skin on gold potatoes are so thin, you don't have to peel them. If you're using Russet, I suggest peeling before chopping.
To a large pot, add the chopped potatoes, vegetable broth, water, and 2 teaspoons salt. Turn the heat to high.
After the potatoes begin forming a foam layer on top, set your timer for the potatoes to boil for 8 minutes.
Once potatoes are fork tender, but still have a good bite, drain the water and let the potatoes cool to room temperature.
Take this time to boil your eggs for 7-9 minutes, until hardboiled. Once cooled, peel the shells off and chop the eggs.
In a large bowl, add the mayonnaise, yellow mustard, Greek yogurt/sour cream, sweet relish, vinegar, and the listed spices.
Stir well. Pour in the cooled potatoes and chopped boiled eggs, then stir again until everything is well covered.
Cover the bowl and refrigerator for an hour.
When you're ready to serve, sprinkle on more paprika for color and top with chopped parsley or green onions. Enjoy!