Arugula & Potato Salad with Herbs

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, about 15 minutes. Transfer to a baking sheet to cool completely, about 30 minutes.

Meanwhile, whisk mayonnaise, yogurt, lemon juice, mustard, capers, chives, dill, parsley, salt and pepper in a large bowl.

Add the potatoes to the dressing and toss to coat. Add arugula and gently toss again. Garnish with more dill, if desired.