Place the potatoes in a salted pot with water that covers them.
Bring to a boil, cover, and simmer, stirring occasionally to ensure even cooking, until the potatoes are tender when pierced with a fork—about 25 to 30 minutes.
While potatoes are simmering, combine the Plain Greek yogurt, Dijon mustard, vinegar, kosher salt, and black pepper. If the mixture appears too thick, add one teaspoon of water at a time and stir until the desired consistency is reached. It should have a thick dressing consistency.
Drain, cool slightly, and then cut the potatoes into bite-sized pieces.
In a large mixing bowl, add the cooked potatoes, chopped cooked egg, chopped celery, sliced green onions, bacon crumbles, and chopped pickles.
Pour most of the dressing over the mixture and add the chopped parsley. Gently toss to combine, adding the remaining dressing if needed.
Spoon mixture into a serving bowl and top with a sprinkle of Paprika, Smoked Paprika, or Cayenne Pepper.
Refrigerate until ready to serve.