Potato Salad

4 to 6 large potatoes
4 spring onions
two small sprigs mint
parsley
1/2 cup commercial mayonnaise
1/2 cup plain unsweetened yoghurt
1/2 teaspoon dry mustard
1 teaspoon french mustard
2 hard-boiled eggs

Boil the potatoes until they are cooked and allow them to cool. Skin and dice the potatoes and place them in a large bowl with the chopped spring onions and diced gherkins. You can substitute red onions for spring onions, if you wish. Whisk together the mayonnaise, yoghurt and mustards. Add the finely chopped mint and parsley and pour over the potatoes. Turn over to mix the dressing through the salad. Chill until required. Garnish with chopped egg.