2 1/2 pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
3/4 teaspoon salt, divided
1/4 cup mayonnaise
3/4 cup low-fat plain yogurt
1/4 cup finely chopped onion or shallots
2 tablespoons Dijon mustard
1/2 teaspoon ground pepper
1 cup chopped mixed fresh herbs, such as basil, dill and tarragon
2 scallions, sliced
2 tablespoons capers, rinsed (optional ) -gives a real nice texture and flavor
Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, herbs, scallions and capers; stir well to coat. Serve at room temperature or refrigerate until cold.
Chefs note: Make a ahead of time, cover and refrigerate for up to two days before serving.