Wash the Yukon Gold or Red-skinned potatoes under cold running water to remove any dirt.

Place the cleaned potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.

Prepare the dressing by whisking together Greek yogurt, mayonnaise, lemon juice, and Dijon mustard in a small bowl.

Cube the cooked potatoes gently once cooled for about 5 minutes, keeping the skin on.

In a large mixing bowl, combine cubed potatoes with red onion, cucumber, bell pepper, and parsley. Fold gently.

Drizzle the dressing over the potato and vegetable mixture and toss carefully.

Taste and adjust seasoning with additional salt or lemon juice.

Allow the salad to sit at room temperature for at least one hour before serving.