Spring Chicken Salad

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1/2 pound small red-skinned potatoes, halved

Kosher salt

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh tarragon

2 tablespoons white wine vinegar

1/4 cup low-fat plain Greek yogurt

Freshly ground pepper

1/4 cup extra-virgin olive oil

4 romaine hearts, torn

1 rotisserie chicken, skin removed and meat shredded (about 2 cups)

1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced

4 radishes, cut into wedges

1 yellow bell pepper, thinly sliced