Potato Salad

[earth-angel]

500 g small new potatoes
125 g natural yoghurt
2 tbsp virgin olive oil
2 cloves garlic, chopped
seasoning
large sprig of mint, chopped
1 tbsp parsley, fresh chopped





Scrub the potatoes and steam them until cooked but still firm, about 20 minutes.
While they are cooking, prepare the dressing.
Mix yoghurt, oil, chopped garlic and seasoning and stir well.
Slice them into a dish, toss gently and sprinkle with the chopped mint and parsley.