Dice the potatoes with skin on and boil until tender, about 10-15 minutes.

Set aside to let cool down.

Halve the onion and thinly slice it. Put it in cold water for a few minutes to mellow the sharpness of the raw onion.

Mix the yogurt, mayonnaise, mustard and lemon juice in a small bowl.

Once the potatoes are cold, mix with red onions and green broad beans.

Pour in the dressing mixture, stir carefully until everything is coated in dressing.

Put in the fridge for later, or serve right away with your barbecue favourites.