Fill a medium sized pot 3/4 full of water and place on the stove.
Place potatoes in the pot, cover, and bring to a boil. Once the water boils, let the potatoes cook for 10-12 minutes or until they are tender enough to be poked with a fork (You don’t want them too soft, or else they’ll fall apart when you mix them with the yogurt).
While the potatoes are boiling, in a small bowl mix together the Greek yogurt, light mayo, dijon mustard, cider vinegar, garlic salt, white peppers and salt. Then fold in the bell peppers and scallions.
Once the potatoes are done, strain them from the water and let sit for about a minute under cold running water.
Place them in the fridge or freezer (but don’t forget about them) for about 10 minutes. This will let them cool quickly making them easier to handle and not heat up the yogurt mixture.
Once the potatoes are cool, cute them into halves or fourths depending on their size. Gently fold them into the yogurt mixture until they’re evenly coated.