1. Put the potatoes in a medium saucepan of salted boiling water. Simmer for 15-20 mins until cooked through, then drain and leave to cool for a few mins. Cut the potatoes into large chunks.
2. In a large bowl mix together the yogurt, spring onions, parsley and chives, and the Haywards Medium & Tangy Piccalilli. Add the potatoes and stir gently to coat. Great served with burgers or salmon fillets.