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Cut the potatoes into ¼s.
Place into a deep pan, add a few smashed cloves of garlic, completely cover with water and generously season with salt so it tastes like the sea.
Bring to a rolling boil, and turn down to a gentle simmer for around 10-15 minutes until tender.
Remove the garlic cloves.
In a bowl, mix together the spring onion, chopped basil, and parsley with a pinch of salt.
Add in the olive oil and yoghurt, mixing to combine.
Drain the potatoes and whilst still warm, tip into the herb mix and toss to evenly coat and allow the herbs to wilt from the heat.
If it splits add more yoghurt.