Prehat oven to 400 F    Toss 1 lb of scrubbed fingerling potatoes in a large bowl with 2 Tbsp olive oil, 1 tsp salt and 1 tsp pepper    Transfer to a sheet pan and roast until fork tender, about 12 to 15 minutes    Remove pan from oven and allow the potatoes to cool on the pan for a while     Mix 1/2 c of mayonnaise, 2 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, 2 tsp sherry vinegar and 1 tsp sugar in a mixing bowl until sauce smooth   Place cooled potatoes in a serving bowl and cover with the creamy Worcestershire sauce    Toss potatoes and serve immediately