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Place the potatoes in a large pot. Cover with water and place over medium-high heat. Bring to a boil and cook potatoes for 10-12 minutes, or until tender. Drain and reserve.
In a large mixing bowl, whisk together mayonnaise, yogurt, vinegar, mustard, hot sauce, red onion, celery, chives, salt and pepper. Add warm potatoes to the bowl and toss to combine. Cover the bowl with plastic wrap and refrigerate for 2-12 hours (the longer the better!), stirring occasionally.