Peel the Yukon Gold potatoes and cut them into 1-inch chunks—uniform sizing ensures even cooking. Bring a large pot of salted water (about 1 tablespoon salt per quart) to a boil, then add the potatoes and simmer for 12-15 minutes until just fork-tender but still holding their shape. While the potatoes cook, whisk together the light mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar in a medium bowl to create a smooth, creamy dressing base. This head start means your dressing is ready the moment your potatoes finish cooking.

Drain the cooked potatoes thoroughly and spread them on a sheet pan to cool to room temperature, about 10-15 minutes—this prevents the warm potatoes from making the yogurt dressing curdle or become watery. While they cool, slice the scallions and finely mince the fresh chives. I find that adding fresh herbs at this stage, rather than cooking them, preserves their bright flavor and color in the final salad.

Transfer the cooled potatoes to a large mixing bowl and add the sliced scallions, minced chives, garlic powder, and 1/2 teaspoon salt. Pour the dressing mixture from Step 1 over the potatoes and gently fold everything together using a spatula or wooden spoon until all the potatoes are evenly coated—overmixing can break down the potatoes and make the salad gummy. Taste and adjust seasoning if needed. Serve at room temperature or chilled, depending on your preference.