Have all of your ingredients out and ready to go. Add your potatoes to a medium size pot and fill it 3/4 full with water. Bring the water to a rolling boil and then reduce heat so the water remains at a low boil for about 10 minutes until you can insert a fork in the potatoes.
Combine the mayonnaise, greek yogurt, dijon mustard, salt, pepper, and apple cider vinegar in a small bowl and whisk to combine.
Once the potatoes have cooled completely, cut them in half.
Next, mix the cut potatoes, mayonnaise mixture, dill, rosemary, broccoli, cauliflower, and red onion together in a large bowl until the veggies are thoroughly covered.
Place the lower carb gluten free potato salad in the refrigerator, covered for about 2 hours to chill.
You can garnish it with additional herbs if you’d like and enjoy after it has had a chance to chill!
It will keep in an airtight container in the refrigerator for up to 3 days.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.