Gnocchi Potato Salad

Mayo or vegan mayo (about ¼ cup)
Non-fat Greek yogurt (about ¼ cup)
Apple cider vinegar (about 2 teaspoons or to taste)
Whole grain mustard (about 1 teaspoon)
Garlic powder
1 package gnocchi
2-3 stalks celery, diced
1-2 dill pickle diced (I used spicy dill pickle)
Dill, chopped
Smoked paprika
 
Combine all of the dressing ingredients in a bowl and stir to combine. Cook gnocchi according to directions. Drain. Let cool. Combine the gnocchi, celery, dill weed, dill pickle and dressing in a bowl. Gently toss until combined. Sprinkle some smoked paprika on top.