Wash red potatoes thoroughly and cut into even 1 to 1½ inch chunks. Do not peel.

Place potato chunks in a large pot and cover with cold salted water. Starting cold ensures even cooking.

Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12–15 minutes until a fork slides in with slight resistance — tender but not mushy.

Drain and spread on a baking sheet or large plate to cool to room temperature. Do not rinse with cold water.

In a small bowl, whisk together Greek yogurt, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper.

Taste and adjust — add a pinch more salt, a splash more vinegar, or a tiny pinch of sugar if needed. The dressing should taste slightly bold on its own.

Finely dice the red onion. For a milder flavor, soak diced onion in cold water for 10 minutes then drain.

Chop the green bell pepper into small pieces. Halve the cherry tomatoes.

Add cooled potatoes, red onion, and green pepper to a large mixing bowl. Pour dressing over and fold gently to coat without breaking up the potatoes.

Add cherry tomatoes last and fold in carefully.

Taste and adjust seasoning. Cover and refrigerate for at least 1 hour before serving. Overnight is even better.

Before serving, top with fresh dill and chives. For best texture, let sit at room temperature for 10–15 minutes after removing from fridge.