Boil the red potatoes in cold water for 10–15 minutes until fork-tender, then drain and cool.

In a large mixing bowl, combine the cooled, cubed potatoes, halved cherry tomatoes, shredded romaine lettuce, and crumbled turkey bacon.

In a separate bowl, whisk together mayonnaise, Greek yogurt, vinegar, salt, and black pepper until smooth.

Pour the dressing over the potato mixture and gently fold to combine.

If desired, fold in fresh dill or chives just before serving.