Place the eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes.

Once done, remove from heat, drain, and let the eggs cool in cold water. Peel and dice them once cooled.

Place the potatoes in a pot and cover with water. Bring to a boil and cook until soft (about 10-15 minutes depending on the size of the potatoes).

Once done, drain and let the potatoes cool. Peel and dice them once cooled.

Peel the cucumbers and slice them thinly.

Place the cucumber slices in a bowl and sprinkle with 2 teaspoons of salt. Mix well and let it sit for 10 minutes to draw out excess moisture.

After 10 minutes, squeeze out the excess liquid from the cucumbers.

In a large mixing bowl, combine the diced eggs, diced potatoes, and the squeezed cucumbers.

Add the chopped dill and spring onions.

In a separate small bowl, mix the thick yogurt with mustard (if using).

Pour the yogurt mixture over the salad and mix everything well to combine.

Serve immediately or let it chill in the refrigerator for a bit before serving.

Enjoy your healthy and delicious salad! Have a nice day!