In a large pot, add 1 tablespoon salt and chopped potatoes. Cook until fork-tender about 20 minutes. Drain and transfer the potatoes to a bowl, let cool to room temperature.

In a medium-size bowl whisk together the zest and juice of 1 lime as well as the olive oil. Pour this mixture over the potatoes.

Then add 1 cup of thawed peas, Greek yogurt, green onions, and fresh herbs. Mix well until its all incorporated. Salt and pepper to taste and refrigerate for 30 minutes before serving. Store in a sealed container for up to 3 days.