Easter Salad

• 2-3 potatoes, about 1/2 kilo
• 4 cups (200g) finely chopped lettuce
• 1/2 cup (25g) finely chopped parsley
• 1 cup (90g) finely chopped spring onions
• 1/2 cup (80g) finely chopped pickles
• 6 hard-boiled eggs (the ones left over from the egg tapping game)

For the Dressing

• 1/2 cup (150g) strained yogurt
• 1/3 cup (90g) mayonnaise
• 1 tablespoon (20g) mustard (Mild)
• 4 tablespoons (40ml) lemon juice
• 1 teaspoon salt

1. Place the potatoes in a saucepan, cover them with cold water, and boil for about 40-50 minutes, or until cooked through. To check if they are done, insert the tip of a knife; if it meets no resistance, they are ready.
2. Meanwhile, boil the eggs (if you don't have any left from the 'tsougrisma' egg tapping game). Place them in a saucepan, add tap water, and once the water boils, reduce the heat to medium and boil for 6 minutes.
3. Peel the potatoes, cut them in half, and then into cubes. Peel the eggs and cut them into quarters.
4. In a large salad bowl, combine the lettuce, parsley, spring onions, pickles, potatoes, and eggs.
5. For the yogurt sauce: Place all the dressing ingredients in a bowl and mix well. Pour the dressing over the salad and serve.