For the Dressing:

1. In a medium bowl, whisk together the Greek yogurt and mayonnaise until combined. Stir in the minced shallot, garlic, honey, lemon juice, and white wine vinegar. Slowly add in the olive oil while whisking constantly. Stir in the chopped parsley, dill, and chives. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

For the Salad:

1. Add potatoes to a large pot and cover with cold water. Bring to a boil and boil until fork tender, about 15-20 minutes. Drain and let cool completely. Once cool, slice potatoes in half.
2. Fill the pot with fresh water, salt, and bring to a boil. Add in the asparagus and cook until tender but still crisp, about 5 minutes. Using a slotted spoon or tongs, remove and immediately place into an ice water bath.
3. Next, add the peas to the boiling water and cook until tender, about 3-5 minutes. Drain and add to the ice water bath. Drain the vegetables once completely cooled. Chop the asparagus into 1-inch pieces.
4. In a large bowl, mix the potatoes, chopped asparagus, peas, sliced radishes, sliced green onions, and parsley. Season the vegetables with salt and pepper.
5. Add in the dressing (start with 3/4 of the dressing and add more as needed/desired) and mix well to combine.
6. Serve the salad over arugula.