Place potatoes in a large saucepan. Cover potatoes with water, and bring to a boil. Cook for 8-10 minutes or until tender. Drain the potatoes and allow to cool to room temperature.
Place the potatoes in a large bowl. Add bacon, scallions, celery, and herbs. Gently toss to combine.
In a small bowl, whisk the yogurt, vinegar, salt, and pepper. Gently stir in the blue cheese crumbles.
Pour the dressing over the salad and gently stir to combine. Chill thirty to 60 minutes before serving.
See post for recipe variations.
The potatoes will absorb whatever liquid you put on them. To make the potato salad ahead of time add 2 tablespoons of milk to half of the dressing to thin it out. Pour that half the dressing on the potatoes and save back the bacon. When ready to serve, add the remainder of the dressing and the bacon.