Salad with Leftover Easter Egg Tapping Eggs

• • --- 2-3 potatoes, about 1/2 kg
• • --- 4 cups (200g) finely chopped lettuce
• • --- ½ cup (25g) finely chopped parsley
• • --- 1 cup (90g) finely chopped spring onions
• • --- ½ cup (80g) finely chopped pickled cucumbers
• • --- 6 hard-boiled eggs (those leftover from the 'tsougrisma' egg tapping game)

For the Dressing

• • --- ½ cup (150g) strained yogurt
• • --- 1/3 cup (90g) mayonnaise
• • --- 1 tablespoon (20g) mild mustard
• • --- 4 tablespoons (40ml) lemon juice
• • --- 1 teaspoon salt

1. 1. In a pot, place the potatoes cut into cubes, add cold water to cover them, and boil for about 15-20 minutes or until cooked. To check if they are cooked, insert the tip of a knife; if it meets no resistance, they are ready. Drain them and let them cool.
2. 2. Meanwhile, peel the eggs leftover from the tsougrisma game. If you don't have any, then boil them. Place the eggs in a pot, add tap water, and when the water boils, reduce the heat to medium and boil for 6 minutes.
3. 3. Peel the eggs and cut them into quarters. In a salad bowl, combine the lettuce, parsley, spring onions, pickled cucumbers, potatoes, and eggs.

For the Yogurt Sauce:

1. 1. Place all ingredients in a bowl.
2. 2. Mix well.
3. 3. Pour the sauce over the salad and serve.