Remove the root from the spring onions and finely slice. Peel and finely dice the garlic. Pick and chop dill and tarragon leaves. Juice the lemon. Cut the cucumber into small dice. Mix the garlic into the yogurt.
Cut the potatoes in half and place in a pan of cold salted water. Bring to the boil and cook until tender. Drain and return to the pan. Place over a low heat and allow all of the water to evaporate. Transfer to a mixing bowl and leave to cool for 5 minutes.
After 5 minutes, pour the lemon juice over the potatoes and season with salt and pepper. Mix gently and then leave to cool completely.
Cut and squeeze the lemon juice over the potatoes. Season with salt and pepper. Turn the potatoes to mix, then leave to cool completely. Once cool, add the cucumber, spring onions, dill and tarragon to the bowl and gently mix. Fold in the yogurt and the salad is ready to serve!
«Vary the herbs in this recipe according to taste. Try adding a little mustard to give a little hit of spice to this recipe.»