Cut the baby potatoes in half or quarters, depending on their size. Place them in a pot, cover with water, and add 1 teaspoon of salt. Bring to a boil over medium heat and cook for 15-20 minutes, or until tender and easily pierced with a knife. Drain and let them cool for at least 30 minutes.

While the potatoes cool, prepare the dressing in the bowl you’ll be serving in. Add the Greek yoghurt, olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper. Mix well until fully combined.

Dice the green capsicum, slice the spring onions (using the white and pale green parts), chop the dill, and mince the garlic. Add all of these ingredients to the bowl with the dressing and mix everything together.

Once the potatoes have cooled, add them to the bowl and gently toss the salad until the potatoes are evenly coated with the dressing.