Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Drain and let cool slightly, then cut into bite-sized pieces.

In the same pot, blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp.

Drain and immediately transfer to ice water to stop cooking. Drain again and set aside.

In a mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.

In a large bowl, combine the potatoes, green beans, chopped eggs, flaked hot smoked salmon, and fresh dill.

Pour the dressing over the salad and gently toss to combine. Adjust seasoning with salt and pepper as needed.

Serve the potato salad chilled or at room temperature.