- 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.