Chunky yoghurt, mint and parmesan potato salad

Ingredients

• 1 kilogram new potatoes or gourmet potatoes, boiled and cooled
• 1 clove garlic, chopped
• 1/4 cup slivered almonds
• 1/2 cup firmly packed mint leaves
• a handful parsley leaves
• a squeeze of lemon juice
• 1/4 cup minted frozen peas, thawed
• 2 tablespoon parmesan cheese, grated
• 1/3 cup Yoplait Au Naturel yoghurt
• salt and pepper to season