Place the potatoes in a pot, cover with cold salted water, bring to a boil and cook until just tender - about 20 minutes. Slightly under cooked is better than over cooked! Drain and cool.
In a bowl, combine all the remaining ingredients and mix well.
Once the potatoes are cool, cut into pieces and add the mayo/yogurt mixture. Mix well. Refrigerate for at least one hour before serving.
Notes
NOTE: Feel free to add some additional veggies - carrots, red peppers, green peppers are my favorites!