 For the Salad 2 pounds Yukon Gold potatoes, cut into bite-sized pieces 2 celery stalks, diced 4 radishes, thinly sliced 1/3 cup sliced scallions ¼ cup fresh dill, chopped ¼ cup fresh chives, chopped For the Dressing 1/3 cup plain Greek yogurt 1/3 cup mayonnaise 2 tablespoons Fresh Dill EVOO 2 tablespoons Lemon Cucumber White Balsamic 1 tablespoon Dijon mustard 1 garlic clove, grated 1 teaspoon sea salt Freshly ground black pepper Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and cool slightly. In a large bowl, whisk together the Greek yogurt, mayonnaise, Fresh Dill EVOO, Lemon Cucumber White Balsamic, Dijon mustard, garlic, sea salt, and pepper. Add the warm potatoes and toss gently to coat, then fold in the celery, radishes, scallions, dill, and chives. Cover and refrigerate for at least 1 hour before serving.
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