Roasted Garlic Potato Salad - California Ripe Olives

Ingredients

• 2 large garlic heads
• 3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1 tablespoon white wine vinegar
• 1/3 cup reduced-fat mayonnaise
• 1/3 cup nonfat plain yogurt
• 2 tablespoons Dijon mustard
• 4 hard boiled eggs, peeled
• 1 cup chopped celery
• 3/4 teaspoon freshly ground pepper to taste
• 1 (4 oz.) jar Pimientos, sliced and rinsed
• 2 tablespoons fresh parsley, chopped plus sprigs for garnish
• 2 tablespoons chopped fresh chives or scallion greens, chopped plus more for garnish
• Paprika, for garnish