Halve or even quarter any bigger potatoes, so they will cook more evenly. In a large saucepan, cover the potatoes with cold water, bring to the boil, then reduce the heat and allow to simmer for 12 - 15 minutes or until tender when you test with the sharp point of a knife. Drain well and set aside to cool.

To make the mint pesto: In a food processor, blend together the mint leaves, garlic puree, grated parmesan, cashews and salt. Add the oil a little at a time and blend, scraping the sides down if required, until everything is combined evenly (it will be quite a thick paste at this point).

Combine the greek yogurt and pesto together in a large bowl (taste as you go, you may not need all the pesto), add the potatoes and stir gently until well coated. Serve as a barbeque side dish, with grilled meats (especially lamb) or as part of a picnic.

Any leftovers can be stored, covered in the refrigerator, for 2 days.