Green Goddess Potato Salad | Michigan Potatoes

Ingredients

• 2 lbs. Michigan yellow potatoes, sliced
• 1-1/2 teaspoons kosher salt
• 1-1/2 cups fresh Asparagus, cut into 1-inch pieces
• 6 large eggs
• ¾ cup fennel, thinly sliced
• ¼ cup chives, cut into ½ inch pieces
• 2/3 cup fresh basil, roughly chopped
• ½ cup fresh tarragon
• 1/3 cup fresh dill
• 2 garlic cloves
• 1 tablespoon capers
• ½ teaspoon kosher Salt
• ¾ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons cultured buttermilk
• 2 tablespoons lemon juice
• 1-1/2 teaspoons freshly ground black pepper