Prepare the potatoes: Peel and dice the yellow potatoes into evenly sized cubes so they cook evenly.
Boil the potatoes: Place the diced potatoes in a medium pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 10-15 minutes. Test by piercing a piece with a fork. it should go through easily.
Drain and cool: Drain the cooked potatoes in a colander and let them cool slightly. You can also spread them on a tray to speed up cooling.
Prepare the dressing: In a large mixing bowl, combine Greek yogurt, mayonnaise, Ají Amarillo paste, lime juice, salt, and pepper. Whisk until smooth and creamy. Taste and adjust the seasoning if needed.
Mix the salad: Add the slightly cooled potatoes, chopped hard-boiled eggs, and finely diced red onion to the dressing. Gently fold everything together using a spatula or spoon, being careful not to mash the potatoes.
Chill for best flavor: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully.
Garnish and serve: Just before serving, sprinkle with chopped parsley or cilantro for color and freshness. Serve as a side dish or part of a festive spread.
