Place the potatoes in a large microwave-safe dish and add 2 tablespoons of water. Cover and microwave for 2-3 minutes or until fork-tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).

Drain the potatoes and spread them out in a single layer on a large baking sheet to dry completely. Blot gently with a paper towel, if needed.

Add the mayonnaise, Greek yogurt, shallot, mustard, and fresh herbs to a small glass bowl. Stir to combine thoroughly.

Add potatoes to a separate bowl and gradually add the mayonnaise mixture and toss to coat. Season with salt and black pepper, to taste and stir to combine.

Tip: Don’t add all of the mayonnaise mixtures at once so you have more control over how much is added to your potato salad.

Serve immediately or cover and store in the refrigerator for up to 1-2 days. Enjoy!