Step 1 Bring a large saucepan of water to the boil. Add potatoes; cook for 15 minutes, or until almost tender. Drain potatoes; set aside.
Step 2 Meanwhile, heat olive oil in a large non-stick frying pan set over medium–high heat. Add pork, onion, garlic and paprika; cook, stirring, for 2–3 minutes, or until pork is browned.
Step 3 Add bay leaf, tomatoes and chicken stock to pan; bring to the boil. Add reserved potatoes with carrots. Reduce heat and simmer for 5 minutes, or until pork is cooked, vegetables are tender and sauce has slightly reduced. Season mixture with cracked black pepper.
Step 4 Remove pan from heat and allow to cool slightly. Stir most of the parsley and 2 tablespoons of the yoghurt into mixture.
Step 5 Divide goulash among serving bowls, topping each bowl with 1 tablespoon of the remaining yoghurt. Sprinkle goulash with remaining chopped parsley and extra paprika, and serve.