Place the potatoes in a large pan and cover with plenty of water.
Add some salt to the water and boil on a medium to high heat until tender, this might take about 20-30 minutes depending on the potatoes. Preheat the oven to 200 degrees Celsius (390 Fahrenheit), cover the salmon in kitcken foil and bake for 15 minutes until cooked through.
Drain the water and leave them to cool.
Flake the salmon filets and add them to a bowl together with the potatoes and eggs.
Chop the spring onions and dill and add them to same bowl.
Season with salt and ground black pepper and drizzle some extra virgin olive oil and vinegar over.
Add the natural yogurt, mayo and mustard and mix well.
Refrigerate for at least 30 minutes to an hour before serving.