Place potatoes in a large microwave-safe dish and add 2 tablespoons 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).

Remove potatoes from dish and drain. Spread out in a single layer on a large baking sheet to dry completed. Blot gently with a paper towel, if needed.

In a small glass bowl, add mayonnaise, Greek yogurt, shallot, mustard, and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add 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 mixture 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!