Wash and chop the waxy potatoes into bite-sized pieces. In a large pot, bring salted water to a boil and gently add the chopped potatoes. Boil for 10 to 15 minutes, or until tender but firm. Drain and cool to room temperature.

In a medium-sized mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth.

Once the potatoes are cooled, gently fold them into the yogurt dressing in the mixing bowl. Add the chopped red onion and any fresh herbs of choice. Mix gently to coat the potatoes.

Transfer the salad to an airtight container or cover the bowl with plastic wrap. Refrigerate for at least one hour to let flavors meld.

Before serving, stir the salad and garnish with fresh herbs or smoked paprika. Serve chilled.