Savory Purple Potato Salad

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Put the potatoes in a large stock pot, and cover with water by 2 to 3 inches. Bring to a boil over high heat.
Reduce the heat to medium-high. Boil the potatoes for 12 to 15 minutes, or until easily pierced with a fork.
Add the corn during the last 2 minutes of cooking time. Remove from the heat, drain, and set aside to cool for 5 to 10 minutes.
Meanwhile, in a large mixing bowl, whisk together the yogurt, mustard, garlic, lemon juice, tarragon, parsley, salt, and pepper.
Add the cooled potatoes and corn to the bowl. Stir gently to coat. Garnish with additional tarragon and parsley as desired.

2 pounds small Washington purple potatoes, washed and chopped into bite-sized pieces

2 ears of corn, shucked and kernels removed (about 1-1 1/2 cups)

1 cup nonfat plain Greek or non-dairy yogurt

1 teaspoon Dijon mustard

2 garlic cloves, minced

1 teaspoon freshly squeezed lemon juice

1 teaspoon fresh or dried tarragon leaves

¼ cup fresh flat-leaf parsley, chopped

½ teaspoon salt

½ teaspoon freshly ground black pepper