Bring a large pot of very salted water to a boil. Add the baby red potatoes to the water and boil them until fork tender — about 15 minutes. For the last 2 minutes of the boil time, add the English peas and blanch them for 2 minutes. Strain the potatoes and peas and rinse them with cold water. Set aside.

Add the Greek yogurt, mayo, apple cider vinegar, white wine vinegar, lemon zest, lemon juice, mustard, salt, pepper, dill, and chives to a large bowl and mix to combine. Transfer the strained potatoes to the bowl and mix everything until the potatoes are covered in sauce.

Cover the potato salad and place it in the refrigerator for at least an hour (or longer for a more flavorful potato salad).

Remove the potato salad from the refrigerator and stir again. Top with more herbs and salt and pepper to taste and serve.