Place potatoes into a large pot with salted water and bring to a boil. Cook until potatoes are cooked, about 13 to 15 minutes. Drain and transfer to a large cutting board to cool.
While the potatoes are cooking, combine the olive oil, vinegar, lemon juice, Greek yogurt, Dijon mustard, mayonnaise, salt and pepper. Mix well, then add 1 Tbsp of fresh dill, mix again.
Place the cooled potatoes in a large bowl along with the radish, pickle, parsley, dill and 1 Tbsp of fresh dill. Pour in the dressing and toss well to combine.
Top with remaining fresh dill and season with salt and more pepper. Enjoy!
