This simple potato salad is a great way to take advantage of the many varieties of fresh herbs that become available in the spring and summer.
| 2 | lb | small red potatoes |
| 2 | lb | Yukon gold potatoes |
| 2 | garlic cloves (chopped) | |
| 1⁄2 | c | coarsely chopped fresh herbs |
| 1 | tsp | Worcestershire Sauce |
| 1⁄2 | tsp | dry mustard |
| 1⁄2 | tsp | sugar |
| 1⁄2 | tsp | cayenne |
| 2 | tbsp | lemon juice |
| 1 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
Simmer potatoes in a pot of salted water until tender, approximately 25 minutes.
Drain potatoes and cool to room temperature.
Halve or quarter potatoes and reserve.
While potatoes are simmering, combine yogurt, garlic, lemon juice, Worcestershire sauce, dry mustard, sugar and cayenne and mix until smooth.
Toss warm potatoes with dressing and fresh herbs, season with salt and pepper, and chill for at least two hours before serving.