Wash the potatoes and peel them. Chop them into 1 1/2 chunks and place them in a small pot. Fill the pot with water and season with 1 teaspoon salt. Place the sauce pan over medium heat and bring to simmer. Cook over medium heat for 10 to 20 minutes until the potatoes are fork tender. Drain and set aside to cool.
In a large bowl, mix red onion, celery, and fresh dill. Add in the almonds and mix well.
Add the potatoes and stir to combine.
In a small bowl, mix mayonnaise, yogurt, lemon juice, olive oil, salt, pepper and paprika.
Add the dressing to the salad and stir well to combine. Cover and refrigerate for one hour before serving.