Preparation

• Peel the Yukon Gold potatoes and cut them into 1-inch chunks. Bring a large pot of salted water to a boil, then add the potatoes and simmer for 12-15 minutes until fork-tender. Meanwhile, whisk together the light mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar in a medium bowl for the dressing.
• Drain the cooked potatoes and spread them on a sheet pan to cool to room temperature for about 10-15 minutes. Slice the scallions and mince the fresh chives.
• Transfer the cooled potatoes to a large mixing bowl and add scallions, chives, garlic powder, and salt. Pour the dressing over the potatoes and fold together gently until coated. Adjust seasoning as needed. Serve at room temperature or chilled.