The yogurt dressing here is a fresher, lighter take on ranch. Since the herbs are used so generously, choose tender sprigs and leaves. Waxy potato varieties such as Reddale work best for salads; just-harvested ones taste the sweetest.
1 1/4 pounds small red thin-skinned potatoes, scrubbed
3 cups loosely packed small lettuce leaves (3 to 4 in. long)
1 cup loosely packed chervil sprigs
1 cup small, tender flat-leaf parsley sprigs
1/2 cup fresh marjoram leaves
1/2 cup fresh tarragon leaves
3 cups sliced and small pieces cooked chicken
1 1/3 cups plain whole milk yogurt
1/2 cup chopped chives
3 tablespoons extra-virgin olive oil
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
How to Make It
Put potatoes in a large saucepan with water to cover. Cover pan and bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, 10 to 12 minutes. Drain, then rinse occasionally with cold water until room temperature.
Meanwhile, put lettuce, chervil, parsley, marjoram, and tarragon in a large bowl and chicken in a second large bowl. In a small bowl, whisk yogurt, chives, oil, salt, and pepper.
Slice potatoes crosswise, add to chicken, and toss with about 2/3 cup dressing. Toss greens and arrange on plates. Spoon chicken mixture on top. Grind pepper generously over each serving. Serve with remaining dressing and more salt to add to taste.