Fill a large pot with cold water and add the potatoes with a pinch of salt. Bring it to a boil over high heat, then reduce to a simmer for about 15-20 minutes until the potatoes are fork-tender but not falling apart. I've learned the hard way that overcooked potatoes turn into mush, so check them around the 15-minute mark. Drain them well and let them cool for 5 minutes.

While the potatoes cool, combine the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice in a large mixing bowl. Whisk it together until smooth — this becomes the creamy base for your spring potato salad recipe. The Greek yogurt keeps it from feeling too heavy, which is honestly the best upgrade I've made to this dish.

Chop your fresh dill, parsley, and green onions into small pieces — you want them distributed evenly throughout. Don't skip this step because the texture makes a huge difference. Fresh herbs are what separates this from boring potato salad at the store.

Once the potatoes are cool enough to handle, cut them into bite-sized chunks (about 1 to 1.5 inches). Don't peel them — the skin adds nutrition and texture. Toss them into the bowl with the creamy mixture while they're still slightly warm so they absorb all those flavors.

Add the crumbled feta, peas, diced carrots, and half of your fresh herbs to the potato mixture. Fold everything together gently — and I mean gently — so you don't break up the potatoes. Taste it and add salt and pepper until it's just right.

Drizzle the olive oil over the top and fold it in with the remaining fresh herbs. This adds richness and keeps everything tasting light and springy. I learned that stirring it all at once can make the potatoes get mushy, so do it in two steps.

Cover and refrigerate for at least 30 minutes before serving — though overnight is even better. The flavors meld together and the spring potato salad recipe becomes even more delicious the next day. Taste it again before your potluck and adjust seasonings if needed.