Add potatoes to a large pot, fill with water and bring to a boil. Reduce heat to a simmer and cook 10 to 12 minutes or just until tender. Drain and set aside to cool. Place eggs in a saucepan with 1″ cold water covering them. Cook on medium heat just until eggs begin to boil. Cover saucepan and remove from heat. Let sit 12 minutes and then run cold water over eggs. Remove from water and set aside to cool further.

While potatoes are cooking, cook bacon in skillet over medium-high heat until crisp. Drain on paper towels until cool and crumble.

In a small bowl, combine mayonnaise, Greek yogurt, lemon juice, paprika, salt & pepper.

Cut potatoes into 1″ pieces. Peel and chop eggs. Add potatoes and eggs to large bowl with pickles, parsley, dill and half of bacon crumbles. Dress with mayonnaise mixture and place in presentation bowl. Sprinkle with paprika and remaining bacon crumbles and garnish with dill sprigs.