Lemon Potato Salad

1. Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Drain potatoes in a colander.
2. When potatoes cool enough to handle, quarter them, then toss with lemon juice and salt in a large bowl.
3. Whisk together Greek yogurt, mayonnaise, dill, thyme and grated lemon peel in a bowl until blended. Whisk in additional salt (and pepper, if desired) to taste, then add to the potatoes and toss to coat. Serve warm or cool after refrigerating.