750 g  Baby Potatoes

3 tbsp  Olive Oil

4 tbsp  Fat Free Greek Style Yoghurt

1 tsp  Dijon Mustard

0.5  Lemon Zest of Lemon

2 tbsp  Fresh Parsley Leaves

1 tbsp  Capers , drained from a jar

4  Pickled Gherkins , roughly chopped

115 g  Baby Leaf Salad