Boil the potatoes (skin-on) until cooked, drain them, put cold water in the pot and leave for 5 minutes to cool down.
Peel the potatoes and cut them in eights. Cut the cheese in dices and the spring onions in thin slices.
Add the olives, the capers, the potatoes, the spring onions and the cheese in a large salad bowl.
Prepare the dressing by mixing the yogurt with the mustard, the finely chopped dill and mint, the salt and the zest and juice from the lemon.
Add the dressing on top of the vegetables and mix gently until all potatoes are covered by the dressing.
Season one more time with ground salt and pepper if needed.