Peel and cut potatoes into bite-size pieces.

Heat vegetable broth in a heavy-bottomed pan over medium heat.

Add garlic, salt, and potatoes to the broth.

Cook until potatoes are soft.

Drain the potatoes and spread them on a paper-lined tray to dry.

In a separate bowl, mix curd, mayonnaise, fresh cream, vinegar, mixed herbs, chopped coriander leaves, salt, and pepper.

Once the potatoes have cooled, gently stir them into the dressing.

Garnish with coriander and spring onion greens or roasted peanuts.

Refrigerate the potato salad until chilled.

Serve cold.