Potato salad with greek yoghurt and feta cheese

• 3 medium sized potatoes
• 100gr. greek yoghurt
• 2 spring onions finely chopped
• 20gr. finely chopped dill
• 60gr. extra virgin olive oil Castello del Barone
• 60gr feta cheese

Peel and boil the potatoes in salted water.
Strain and let them cool.
Mix all the remaining ingredients in a bowl.
Leave in the fridge for 1 hour and serve.