- a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, olive oil, Dijon mustard, garlic, honey, remaining salt, and black pepper until smooth. Stir in most of the fresh dill and parsley, reserving a little for garnish.
- Combine the salad. Add the cooled potatoes, peas, radishes, and red onion to a large serving bowl. Pour in about three-quarters of the herb dressing and fold gently until everything is evenly coated.
- Add the avocado. Dice the avocados just before mixing. Add them to the bowl and gently fold them into
The Best Creamy Avocado Pea Potato Salad with Fresh Dill Dressing
