Prep the potatoes. Be sure to wash and dry them thoroughly. (We recommend using a vegetable brush. Then cut them into quarters or bite-size chunks. 

Prep the shallot by peeling and chopping it into small pieces. 

Chop the dill and parsley.

Add the potatoes and 2 tablespoons of water to a large microwave-safe bowl. Cover the bowl and cook for 2-3 minutes. Cook until the potatoes are fork-tender but firm and not falling apart. (Cook time will vary based upon the microwave.)

Remove the potatoes and spread them out in a single layer on a baking sheet. Blot them with paper towels and then allow them to dry. (Reserve the bowl)

In a medium-sized non-reactive bowl, add the garlic salt, mayo, yogurt, shallot, mustard, and herbs. Stir to combine. 

Add the dry potatoes back to the large bowl. Slowly stir in the mayo mixture and mix until the potatoes are fully coated. 

Season with salt and pepper to taste.

Cover the bowl and place it in the refrigerator to chill.

Serve cold.