Add the baby potatoes and garlic cloves to a pot and cover with water. Bring to the boil then lower the heat and simmer until the potatoes are tender. This will only take about 10-15 minutes. Drain then remove the garlic cloves and leave them aside.

Add the olive oil, back pepper, lemon zest, paprika and vinegar into the pot along with the potatoes. Toss the potatoes until they are fully coated, then allow them to cool fully.

Place the potatoes into a large bowl, finely chop the spring onions and parsley and add to the bowl, along with the sour cream and yogurt and stir well.

Serve with fresh slices radishes and a few extra spring onions.