Chop your 2 lbs of Yukon Gold potatoes into bite-sized chunks (about 1 to 1.5 inches). Don't peel them—the thin skin adds texture and nutrition. Bring a large pot of salted water to a boil and add the potatoes. Cook for 12 to 15 minutes until fork-tender but not falling apart. Drain and let cool slightly.

While potatoes cook, prep your vegetables. Slice your 3 stalks of green onions, chop the fresh dill and chives, dice the cucumber into small pieces, and slice the radishes thin. Set everything aside in small bowls so you're ready to go.

Hard-boil 2 eggs if you haven't already. Once the potatoes are cool enough to handle, transfer them to a large mixing bowl. They should still be slightly warm—this helps them absorb flavors better (trust me on this).

In a separate bowl, whisk together 1 cup Greek yogurt, 2 tbsp Dijon mustard, and 1 tbsp lemon zest. Add 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust as you go because mustard strength varies by brand.

Pour the yogurt mixture over the warm potatoes and gently toss until everything's coated. This spring potato salad recipe gets better flavor when potatoes are still warm, so don't skip this part. Fold in the cucumber, radishes, green onions, dill, and chives carefully.

Chop your 1/2 cup smoked turkey into small pieces and slice the 2 hard-boiled eggs. Gently fold these into the salad along with the fresh herbs. Careful not to overmix or you'll break up the potatoes too much.

Refrigerate for at least 30 minutes before serving. I always find mine tastes even better after a few hours in the fridge—the flavors meld together and it gets even creamier. Give it a quick taste and adjust salt or lemon zest if needed.