- Boil the potatoes whole for 15-20 minutes until just cooked. Refresh in cool water and set aside.
- Meanwhile, place the leeks into a bowl with the yogurt, chives and parsley, mustard and pepper. Mix together well to ensure all the leeks are coated. Set aside in the fridge.
- When the potatoes are cool, cut in half and toss in the yogurt dressing and sprinkle with more herbs.