Wash and scrub the Yukon gold potatoes thoroughly. Chop them into uniform cubes and place them in a large pot. Fill the pot with water, adding a pinch of salt, and bring to a boil over medium-high heat. Cook for about 10–12 minutes until fork-tender. Drain and let cool.

In a medium bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth and creamy, adjusting the tanginess as desired.

In a large mixing bowl, add cooled potatoes and toss in fresh greens. Drizzle the creamy dressing over the mixture and gently fold together without mashing the potatoes.

Sprinkle crispy bacon bits, chopped chives, and shredded cheddar cheese evenly across the salad and mix gently to distribute.

Taste and adjust seasoning with salt and pepper as needed. Chill for about 30 minutes or serve immediately.

Store leftovers in an airtight container in the fridge for up to 2–3 days, tossing gently before serving again.