Whisk the mayonnaise, Greek yogurt, and lemon juice together in a large bowl. Set aside.

Bring a saucepan of water to a boil and add the fresh peas. Let cook for about a minute or two, then drain and cool the peas immediately in a bowl of ice water. Drain and set aside.

Cover the potatoes with water in a medium sauce pan and bring to a boil. Cook until the potatoes are just tender, when you can pierce them easily with the tip of a sharp knife. Drain and add the hot potatoes to the bowl with the dressing. Toss to coat the potatoes.

Add the herbs, cooled peas, and salt and pepper to taste. Don't skimp on the herbs or the salt and pepper. Toss well.

Cover and refrigerate until very cold. Check the seasonings and toss again lightly just before serving.