Herbed Potato Salad

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2 lbs baby potatoes (Yukon Gold or red potatoes), halved (or sub half kohlrabi, cauliflower, or celery root cut into bite-sized pieces for a more veggie-forward spin)
1⁄2 cup mayonnaise
1⁄4 cup whole milk Greek yogurt
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
1 teaspoon Garlic Powder
1⁄2 tsp onion powder
Salt and black pepper, to taste
2 tablespoons fresh Parsley
2 tablespoons fresh Basil
2 tablespoons fresh Dill
2 green onions, thinly sliced
1 celery stalk, finely diced

Boil the Potatoes: Place the halved baby potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until fork-tender. Drain and let cool slightly. If using a mix of potatoes and another vegetable, add the kohlrabi, celery root, or cauliflower during the last 5 minutes of cooking so they finish cooking at the same time.
Make the Dressing: For the dressing, in a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, garlic powder, onion powder, salt, and pepper until smooth. Add the slightly cooled potatoes to the bowl with the dressing. Toss gently to coat. Stir in the herbs with the green onions, and celery into potato salad. Mix well.
Marinate in the Fridge: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasoning if needed.