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1
Start by preparing an aioli:
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Put your garlic, egg, sugar, salt, mustard, pepper and olive oil into your food processor and whizz until it's all blended up. Now, with it still whizzing around, drizzle half of the sunflower oil through the hole in the lid. When I say drizzle, I mean a thin stream. No big glugs, please. Then pour in your lemon juice, let it whiz for a bit and then drizzle in the last 1/2 cup of oil. That's it. Easy, huh?
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3
Cook your potatoes:
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4
Boil your potatoes until they are cooked through and not at all glassy or crunchy (if they are small potatoes, it should only take 10 or maybe 15 minutes - use your fork to make sure they are soft). Let potatoes cool and don't peel or do anything strenuous like that. If there are some really nasty bits on the potatoes, cut them out now if you didn't already.
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Then prepare the salad:
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Take about half - 2/3 of your aioli and put it back into your food processor, or only remove half in the first place. Put in a good handful of each of your herbs. It's a lot of herbs. I used a big handful each of dill and parsley, and a small handful of chives. Whizz this until it's got a satisfying green colour and there are no big chunks of herb. Now start adding your yogurt and taste as you go. My basic ratio is about half-half yogurt and green gunge.
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7
Then toss your cooled spuds through the aioli mixture and swoon.
