Creamy Potato Salad

1: In a bowl, combine diced potatoes, salt, pepper, paprika, garlic powder, and cornstarch. Mix well until the potatoes are evenly coated. Drizzle with oil and mix again.

2: Preheat the oven to 400°F (200°C). Spread the potatoes on a baking sheet and bake for 35-40 minutes, or until golden and crispy, flipping halfway through. Alternatively, air-fry the potatoes at 400°F (200°C) for 25-30 minutes, flipping halfway through.

3: To make the dressing, combine Hellmann’s mayonnaise, yogurt, sour cream, Dijon mustard, salt, garlic powder, black pepper, smoked paprika powder, and parsley in a bowl. Mix well.

4: Add the diced mixed bell peppers and red onion to the dressing and mix until they’re evenly coated.

5: In a serving dish, combine the crispy potatoes, diced hard-boiled eggs, and the creamy dressing. Mix gently.

6: Garnish with chives and serve chilled.