Grön Gudinna Potatissallad

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1. 1
   Place the potatoes in a large pot of salted water and bring to a boil. Boil for 10 to 15 minutes, until fork tender. Drain and set aside until cool enough to handle.
2. 2
   Meanwhile, prepare the dressing: In a blender or mini food processor, combine the parsley, mixed herbs, yogurt, olive oil, vinegar, capers, and garlic. Blend until smooth. Taste and season with 1 teaspoon salt and black pepper.
3. 3
   When the potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher to your desired texture. Cut the remaining potatoes into 1/2-inch pieces and add to the bowl with the mashed potatoes.
4. 4
   Add the artichokes, radishes, and scallions to the bowl and mix to combine. Add dressing to taste and toss gently to evenly coat. Refrigerate at least 1 hour to chill. Garnish with scallions, radish and parsley and serve.