Green Goddess Potato Salad

Scrub fingerling potatoes, clean and quarter. Place in a large pot and fill with cold water. Bring pot to boil over medium heat and season generously with kosher salt. Cook potatoes until fork-tender, about 12–15 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.

In a blender or food processor, add yogurt, garlic, basil, cilantro, tarragon, lemon juice, Worcestershire sauce, salt and pepper. Puree until smooth.

Place potatoes in a large mixing bowl and toss with half the dressing. Depending how much dressing you like on your potato salad, you can add more or serve as is. Taste and adjust salt and pepper as needed. Place potato salad in the refrigerator to chill before serving.

Reserve leftover dressing to serve with salads or to refresh any leftover potato salad the next day.