3poundsyellowor Yukon Gold potatoes, peeled & cut into bite-sized chunks
1 ½tablespoons+ ½ teaspoon saltDIVIDED
1 ½cupsGreek yogurt
1 ½tablespoonswhite wine vinegar
1cupfresh herbsminced (recommended: ½ cup parsley + ¼ cup basil + ¼ cup dill)
Freshly ground black pepperto taste
Place the potato chunks in a large pot and add 2 quarts of cold water (the water should cover the potatoes by a couple of inches, so use more if necessary). Stir in 1 ½ tablespoons salt. Bring the water to a boil and then turn down to a simmer. Cook for 13 to 18 minutes or until the potatoes are tender. Drain the potatoes and set aside to cool.
In a large bowl, whisk together the Greek yogurt, white wine vinegar, lemon juice, fresh minced herbs, garlic powder, ½ teaspoon salt, and pepper. Fold in the cooled potatoes and stir gently until evenly coated. Taste and adjust the seasonings, adding more salt and pepper, if desired. Cover and chill for several hours. Garnish with additional fresh minced herbs before serving.
I made this recipe with small yellow potatoes, cutting them in halves, thirds, or quarters depending on size (the goal is to end up with mostly uniform-sized pieces).
You may substitute mayonnaise for half of the Greek yogurt, if you wish.