In a medium-large pot, add the potatoes and fill with enough water to cover by 1-2 inches. Add 2 tablespoons of salt (this will help season the potatoes, you’ll be throwing most of it away with the water).
Bring to a boil, then reduce the heat to medium-low and simmer rapidly for 10-15 minutes, or until easily pierced with a knife (this will vary greatly depending on the size of your potato). Drain the potatoes and transfer to a cutting board to cool off for a bit.
Meanwhile, in a large bowl, add the yogurt, olive oil, pickle juice, vinegar, mustard, salt, and pepper and whisk until totally smooth. Once the potatoes are cool enough to handle but still warm, cut them into bite-sized pieces and add them to the bowl. Toss in the dressing to coat and let the potatoes soak up all of that flavor for 5-10 minutes.
Add the pickles, celery, and herbs and toss to combine. Serve warm or at room temp topped with the blue cheese, more black pepper, and a sprinkling of smoked paprika (if using).