Creamy Herb Potato Salad

1. Add washed potatoes to a pot of water (don’t boil the water before then add potatoes, you want to cook them together). Salt to potatoes and water as if you are cooking pasta. 
2. Bring the potatoes and water to boil, once boiling lower the heat to medium and cook for 20 minutes- or until the potatoes are fork tender. (Timing might vary depending on the size of you potatoes.)
3. In a large bowl, add all your herbs, onions, and jalapeño. Then add olive oil & black pepper. Set aside until ready to use.
4. In a small bowl mix together Greek yogurt, Mayo, Dijon mustard, lemon zest, salt, and black pepper. Then add lemon juice and 1/4 cup of the mixed herb mixture. Mix well until it’s all incorporated. Set aside until ready to use. 
5. Cut the potatoes in to cubes once they are completely cooled, leaving the skin on. (It’s okay if some comes off). 
6. Add the potatoes to the herb mixture bowl. Add salt and black pepper to taste and a drizzle of olive oil. Mix well 
7. Add the creamy herb dressing to the potatoes, mix well. Fold the potatoes in lightly with two spoons so they don’t break. Adjust salt and black pepper to taste. 
8. Enjoy at room temp or cold!!