Put the small baby/salad potatoes/‘Queen’ potatoes in a large saucepan. Cover with cold, salted water and bring to a simmer over medium heat. Cook for 10-15 minutes, or until soft. Drain and leave to cool completely.
Finely slice the spring onion and red onion. Chop the coriander and gherkins.
Whisk the yoghurt with the sour cream, sriracha, zest and juice from ½ lime, honey, the spring onion, and most of the coriander. Season with salt and pepper.
Toss the cooled potatoes with the sriracha-yoghurt mixture until all the potatoes are coated. Add the sliced red onion and gherkins. Combine carefully. Garnish with the remaining coriander and quartered hard boiled eggs.
Optional: Heat a non-stick frying/grill pan. Season the steaks with olive oil, salt and pepper. Grill the steaks to your liking. Slice and serve with the spicy potato salad.
