Wash and dice the potatoes into bite-sized pieces. Add to a heavy pot cover with water. We suggest you do not salt the water (see post for more details).
Bring potatoes to a boil, then allow to boil for 5-7 minutes. Potatoes should be fork tender.
Once potatoes are easily piercable by a fork (fork tender), drain potatoes. Spread potatoes out on a baking sheet or cutting board so they can cool faster. Pat the potatoes with a towel to get away as much moisture as possible.
While potatoes are cooking, mince the onion and thinly slice the scallions.
In a medium bowl, add the mayonnaise, yogurt, and blue cheese. Smash the cheese into the mayonnaise and yogurt, incorporating the cheese into the mixture. Do this until you have a preferred consistency.
Add the rest of the dressing ingredients and thoroughly whisk to combine.
Once the potatoes are cooled to room temperature or below, add the potatoes, scallions, and onions to the bowl. Add any other optional ingredients you prefer. Mix well to combine.
Serve immediately or store in an airtight container in the refrigerator for 2 hours or until chilled.
